This passion fruit curd (granadilla) loaf cake has passion fruit curd in the cake as well as in the icing glace. It’s moist and packed with bright tropical fruit flavour, and a total winner tea time treat. You could just as easily make this using lemon curd.

In South Africa, we call passion fruit granadilla for some strange reason, and it’s currently in abundance which I am only too pleased about.

If you are lucky enough to own a vine you will probably sit with a glut in summer and that’s where I come in. Two of my all-time favourite and very popular recipes for passion fruit are curd and sorbet. Both use up a cup – which roughly translates into a kilogram of whole fruit, instantly and deliciously.

You will need to make the granadilla (or lemon) curd in advance obviously, and the recipe makes more than you need but who cares, there are so many amazing things you can make with it. Or, you can just spoon it out of the jar or spread it over shortbread or brioche toast.

Once you have your granadilla /passion fruit curd made you can get busy making the cake for this, I use the whisk attachment of my stand mixer and can then get busy doing other things while this machine beats up light and perfect batter.

I was watching Downton Abbey on Sunday night and one of the first-generation cake mixers featured on the show (episode 1 Season 5). Quite a fuss was made over this archaic piece of machinery and I felt rather happy that I wasn’t baking cakes in 1922.

This cake has a lovely fine crumb that is moist and not too sweet. The icing could not be easier to make. I suggest serving a dollop of whipped cream alongside your slice, or you could stir a little curd through the cream to further carry the flavour forward.

This cake is made with butter, yoghurt and granadilla (passion fruit) curd to give it an amazing flavour and texture.

A few other recipes with passion fruit/granadilla:

Mango, passion fruit and yoghurt Brulee

Mango split with passion fruit, berries and coconut

Passion fruit meringue pie

Passion fruit (granadilla) popsicles

Passion fruit meringue ice cream

Quick and easy passion fruit cordial

Recipe Passionfruit curd – make in advance

Ingredients

loaf cake:

175 g butter – at room temperature
175 g castor sugar
3 free-range eggs
90 g Greek Yoghurt
60 g passion fruit/granadilla curd
zest of 1 lemon
200 g self-raising flour sifted

icing/ frosting:

1/2 cup icing sugar
1/4 cup 60ml passion fruit curd

Instructions

Make the passion fruit curd in advance as per my recipe above.
Preheat the oven to 150C / 300F and line a loaf tin with baking paper.
Beat the butter and sugar in the stand mixer bowl until light and fluffy. Add each egg one at a time ensuring that its well incorporated before adding the next. Add the lemon zest and mix.
Add the yoghurt and passionfruit curd and briefly mix to combine. While the mixer is on low add the sifted self-raising flour and mix briefly. Remove the bowl and scrape it down with a spatula. If necessary finish off the final mixing by hand.
Tip the cake batter into the loaf pan, even it out, and bake for 65 – 75 minutes and until done.
To make the icing, mix the passionfruit curd and icing sugar together, adding a tablespoon or 2 of water to loosen it. You want it to be the consistency that it drips down the cake but not too runny.
Pour the icing over the cake when it has cooled and serve with fresh cream.

Notes

Make the granadilla/passion fruit curd in advance. Any leftovers can be stored in the fridge or freezer.

Store any leftover cake in a sealed container. It should keep for 3-4 days. The iced cake can also be frozen.

Servings: 8

Author: Sam Linsell

* Disclaimer * This post has been sponsored by Breville South Africa. Breville appliances are exclusively available at @Home nationwide.

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21 Comments

What a pretty cake! Love the passion fruit curd, looks delicious 🙂

I love a good loaf cake, this is so pretty!

Love the idea of yogurt and passion fruit combination. The pour mix with the sweet. Heavenly perfect.

This looks so divine. Can’t wait to try it. Enjoy your two weeks of fun and adventure 🙂

How exciting! Enjoy the trip – I’m sure you’ll come back with loads of inspiration and new ideas!
When I make this cake it won’t be sliced as pretty as yours, I’m probably going to butcher it in half – one for me and one for my hubby! 😛 It really looks so delicious!

Hi Sam, that cake looks so divine & we absolutely love anything made with granadilla’s. I can still remember my Gran coming on a Sunday with a granadilla cake with granadilla icing between the 2 layers & of course, on top, which was absolutely delicious. My Mom always made us a granadilla fridge tart which was always a firm favourite in our house.
Enjoy your trip to NYC & Vegas and will look forward to your return & hearing all about your adventure and some exciting new recipes which you will share with all of us.
Travel safely & take lots of photo’s. xxx

I haven’t heard the word granadillas before. I think I prefer passionfruit as well. In Australia, it’s just passionfruit as opposed to passion fruit. My son has them practically falling off the vine in summer and I’m loving the look of that lovely cake!

Awesome Ann – enjoy

Thanks So much Renee. Such lovely memories which is one of the most amazing things about food. This cake is really a keeper.
s 🙂

Ha ha Sune – you should have seen what I did to it after I took the pic 🙂 – butcher would be a good description. It actually kept for about 6 days and still tasted good.

Thanks Lynne – Im about to head off to the airport shortly.

Thanks Myrtice – I think the full fat yoghurt gives the cake amazing moisture and shelf life – it lasted for days.

Thanks Laura x

You’re killing me with all of your passionfruit glory. YUM. And Vegas…love, love, love me some Vegas. It’s tacky but oh-so-much-fun. The food. The drinks. You’ll be running to the airport so happy to go home, but hopefully with lots of fun (fuzzy) memories!! Safe travels Sam!!! xx

What a great recipe! I love that you used passion fruit curd!!!

Passion fruit in India looks so different. It’s pale in color, but tastes just awsm. Probably one of my fav fruit after mango 🙂 And have fun in your trips!