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passion fruit pulp water honey butter eggs light brown sugar lime - zested honey yogurt vanilla bean paste flour baking powder sifted Greek yogurt lime zest
Viewed: 22 - Published at: 7 years agoIngredients
- 6 3/4 tablespoons passion fruit pulp
- 3 3/8 tablespoons water
- 2 limes juiced
- 5 9/16 tablespoons agave or honey, or to taste
- 5 5/8 tablespoons butter
- 4 eggs organic
- 15/16 cup light brown sugar
- 1 lime zested
- 2 3/4 tablespoons agave or honey
- 5/8 pound natural Greek yogurt
- 1 teaspoon vanilla bean paste
- 2/3 pound spelt flour sifted
- 2 teaspoons baking powder sifted
- greek yogurt
- lime zest
Method
- Grease a round cake pan approximately 20-25 cm (approximately 8-10 inches) diameter.
- Line bottom of pan with parchment paper. For the syrup, heat passion fruit pulp, water, lime juice, and agave or honey in a saucepan and bring almost to a boil.
- Reduce heat and simmer on low heat for 5 minutes.
- Set aside and let cool. Melt butter and let it cool.
- For the cake, whisk eggs, light brown sugar, lime zest and agave or honey in a bowl with an electric mixer until the mixture is light and fluffy.
- Add butter, yogurt and vanilla paste.
- Mix well.
- Add spelt flour and baking powder.
- Gently fold into cake batter.
- Transfer batter into cake pan.
- Bake in preheated oven.
- Remove cake from pan while it is still warm.
- Pierce the surface with a toothpick or fork and slowly pour syrup over cake.
- Let cool.
- Serve cold with Greek yogurt and lime zest.
