passionfruit bundt cake

passionfruit bundt cake

• 17 Aug 2026

It's passionfruit season in Sydney and when I saw a net of plump passionfruit in the grocery store, I had to buy one. My first thought was to make a passionfruit cake and I baked it in my favourite bundt tin.

Rather then re-inventing the wheel, I used a favourite Aran Goyoaga lemon yoghurt and olive oil cake recipe as my base and turned it into a passionfruit version. As it's an oil based cake, it's quick and easy to put together.

Here's the recipe for you which will make a 5-cup bundt cake. For all my recipes I use a 250ml cup and a 20 ml tablespoon, unsalted butter and 60g eggs. My oven is a conventional gas oven so if your oven is fan forced, you may need to reduce the oven temperature by 20°C.

Passionfruit bundt cake 
Cake
65g (¼ cup) fresh or frozen passionfruit pulp (I don’t like seeds so I blitz the pulp, then strain out the juice.

2 tbs (40g) full fat yoghurt 
100g (⅔ cup) plain flour
2 tsp baking powder
pinch table salt
65g (⅔ cup) almond meal, any lumps broken up
135g caster sugar
2 tsp finely grated lemon zest
2 eggs
100mls (80g) extra-virgin olive oil
2 tsp vanilla extract

Passionfruit icing
20g unsalted butter, melted
70g icing sugar, sifted
1 passionfruit

Method
Preheat the oven to 180°C, conventional. Grease and flour a 5-cup bundt tin and place in the fridge until needed.

Combine the passionfruit juice/pulp with the yoghurt and set to one side.
Sift the flour, the baking powder and salt into a small bowl. Stir through the almond meal and set aside. 

In a large bowl, rub together the sugar and lemon zest until fragrant. Add the eggs to the bowl and stir to combine. Drizzle in the oil and the vanilla extract and mix until incorporated. Add the flour in batches alternating with the yoghurt mixture and stir until a smooth batter is formed.

Pour the batter into the prepared bundt tin and bake on the centre rack for 45 to 50 minutes at 180°C, conventional or until a cake tester comes out clean. Set aside to cool for 15 minutes before unmoulding onto a wire rack, set over a baking tray. While the cake cools, make the icing.

Passionfruit icing
Place the melted butter in a small bowl. Add the icing sugar then enough passionfruit pulp to make a smooth thick icing. Beat vigorously until shiny, then pour the icing over the cake.  

If the icing thickens too much, zap it for a few seconds in the microwave. Once iced, set the cake aside to let the icing set before serving.

The passionfruit icing is definitely the MVP here and I ate half the icing before it made it's way to the cake! The cake also received a tick of approval from my taste testers.

See you all again next week with some baking from my kitchen.

Bye for now,

Jillian