Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Passion fruit topping
Utensils
1 loaf tin (approx. 30 cm), lined with baking paper
How it's done
Batter
Using the whisk on a mixer, beat the icing sugar, eggs and salt in a bowl for approx. 5 mins. until the mixture is light and frothy. Mix in the butter, yoghurt, milk, lemon zest and juice. Combine the flour, baking powder and baking soda, mix into the batter. Transfer the batter to the prepared tin.
Bake
Approx. 50 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Passion fruit topping
Pour the cream into a pan, bring to just below the boil. Place the chocolate in a bowl. Pour the cream over the chocolate, stir until the chocolate has melted and the mixture turns creamy. Stir in half of the passion fruit seeds, spread the mixture over the cake, top with the remaining passion fruit seeds.
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