Passionfruit Yoghurt Cake with Vanilla Mascarpone Topping

Passionfruit cake:

• 180gr granulated sugar
• 250ml olive oil
• 3 large eggs
• Juice and zest of 1 lemon
• 270gr all-purpose flour
• 225gr full-fat greek yoghurt
• 180gr passionfruit juice 
• 1tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1tsp vanilla

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Passionfruit soak:

• 50gr passionfruit juice
• 2tbsp powdered sugar
• 1tsp vanilla
• Juice of ½ lemon

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Vanilla-Mascarpone topping

• 250gr mascarpone
• 4tbsp powdered sugar
• 1tsp vanilla 
• 2 fresh passionfruits 

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1. Add your sugar, oil & vanilla to a bowl and whisk till combined.
2. Add your eggs one by one and mix until fully incorporated, then add your yoghurt, lemon zest, lemon juice & passionfruit juice and whisk until combined.
3. Next, add your flour, salt, baking powder and soda and gently fold that in
4. Pour your batter into a lined loaf tin and bake at 180c for 40-45 minutes or until a toothpick comes out clean.
5. While your cake is baking, prepare the passionfruit soak. Add all the ingredients to a saucepan and heat until the sugar is dissolved. Set this aside to cool.
6. Once your cake is baked, take it out of the oven and let it cool slightly. Then add the passionfruit glaze while the cake is still warm. Either use cool syrup on a warm cake or use hot syrup on a cooled cake. I would recommend leaving this to soak for at least 2 hours. 
7. For the topping, mix all the ingredients (except the passionfruit) together and beat into a fluffy icing. 
8. Top your cake with the mascarpone icing the next day or when the cake is fully cooled. Spoon over some fresh passionfruit and enjoy! 

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