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Passion Fruit Yoghurt Loaf Cake

March 12, 2012

Passionfruit, passion fruit or granadilla as it is locally known in South Africa, is plentiful at the moment. I cannot resist those dark purple orbs when I come across them and will bring my stash home excitedly and place them in a bowl on the sideboard so that the aroma can envelope me while I go about planning what to do with them. I love the mix of tart and sweet pulp in any number of ways. I love mixing the pulp of one into some Greek yoghurt and serving it on top of my muesli in the morning with a drizzle of honey. My plans always include making a few bottles of  passion fruit curd baking  some cakes and I love them in my tropical smoothies right now. My hubby has a weird way of enjoying them. He stirs the pulp, together with a teaspoon of sugar, into a glass of icy cold full cream milk. The acidity of the granadilla slightly curdles and thickens the milk and he slurps away happily….lost in childhood memories! When buying granadillas from the grocery stores or markets be sure to select them carefully. Weigh them one by one in the palm of your hand. If they are light it means  they are probably quite old and past their prime and will disappointingly hold very little pulp. They need to be heavy in your hand, be turning or have turned a lovely dark purple colour and starting to wrinkle ever so slightly. A crinkly heavy granadilla is the sweetest juiciest one.

A couple of weeks ago my friend Douglas asked me for some old fashioned cookie modeler recipes so I was paging through my ancient first recipe book that I had when I got married in 1978 and I came across a recipe that I have sadly neglected lately. An easy to mix and bake yoghurt loaf using the yoghurt container as your measurement. I cannot remember where I got this recipe from, possibly one of the magazines of the day and it is one that was a favourite in our household while my children were growing up. You can ring the changes by changing the flavour of the yoghurt that you use, you can add a hot syrup, pouring it over the cake as it comes out the oven, or leave it out, you can iced it with glace icing or leave it off….you can just have it as is. My kids used to eat it similar to banana bread, spread with a little bit of butter. As a sandwich it used to make a delicious sweet ending to their lunch breaks at school.

My favourite flavour of course is granadilla. So here is my version of this lovely loaf cake.


This is a very easy loaf to bake using, as measurements, the cleaned container that the yoghurt comes in. Use the older round shaped containers weighing 175g (that’s about 6 ounces) and not the modern small square shaped containers. Use any flavor yoghurt that you wish. The possibilities are endless but my favorite is the passion fruit.


1 ½ Containers (175g each) of Granadilla or Passion Fruit Yoghurt

3     Containers Self Raising Flour (use a clean dry yoghurt container)

2     Containers Castor Sugar

1     Container Cooking Oil (I use half vegetable and half coconut oil)

3 Large Eggs

Pinch Salt

Fresh Raspberries or Blueberries (optional)


Preheat oven to 180

Grease and flour one large loaf pan or two small ones

Sift flour and salt into a large mixing bowl,  add the sugar

Beat the eggs in a medium sized bowl and beat in the oil and yoghurt

Pour the wet mix into the dry mix and mix together well

Gently stir in the berries. I like to put a line of berries on top down the middle to sink into the batter as it bakes

Pour into prepared pans and bake for about 45 minutes to 1 hour depending on the size of pans

Allow to cool in the pan for about 15 minutes then turn out onto a wire rack to cool completely.

If you would like to add some glace icing as I did this is how I did it….

Glace Icing

100g Icing Sugar – sifted twice

Pulp from 1-2 ripe wrinkled granadillas depending on size

Mix together and if needed add a squeeze of fresh lemon juice to get a pouring consistency

Once the loaf is completely cold place the rack over a baking sheet or tray and pour the glace icing over the loaf so that it drips down the sides.  Allow to set slightly before cutting and enjoying!

A very big thank you to everyone who has been so supportive throughout a very difficult time for me. I so appreciate and value each one of you. I am mending well from the reconstructive oral surgery I had 3 weeks ago. I just take it one day at a time right now and don’t think of the rest of the procedures that I still face through the year. It kind of overwhelms you if you do that. The worst I believe is behind me and I am very grateful for that. For now it is just waiting. Fortunately I have the planning of the next SA Food and Wine Blogger Indaba to keep me busy and out of mischief  🙂 More news on that very soon.

Have a great week!

browniegirl xx

I firmly believe that animals rock this planet in so many ways, but not all are blessed to be living in good homes where they are loved and cared for and pampered. My friend Linda over at The Squashed Tomato started Romeo’s Wish last year, an iniative that raises money for food and other much needed products for underprivileged animals. Please go over there and see how you can support this wonderful cause and make Romeo’s wish come true. Follow the link and “like” the facebook page so you can keep up to date with Linda’s news. You can also follow Linda on twitter with the handle @squashed_tom

23 Comments leave one →
  1. March 12, 2012 12:47 PM

    This looks amazing, Collie!! I hope you will be ok soon!! Good luck with everything!

    • March 13, 2012 2:20 PM

      Thank you polkie, nice to see you! Much appreciate the good wishes xx

  2. March 12, 2012 2:52 PM

    lovely recipe Colly 🙂

  3. March 12, 2012 3:18 PM

    Such a pretty cake and I just LOVE anything with passionfruit flavouring. Thanks for the post.

  4. March 13, 2012 1:16 AM

    That looks delish. Love the glaze. Pretty colors too.

  5. Nadine permalink
    March 13, 2012 9:06 AM

    Wow! Sounds DIVINE!! Is it possible to make them in a muffin pan? Should I alter the baking time?

    • March 13, 2012 10:20 AM

      Thank you Nadine. I have never tried them as muffins but yes! I would think this recipe would make great muffins. I do it with my banana bread loaf that I will post soon. You would definitely have to change the baking time. For my banana muffins I cut the time to about 15 minutes. I would suggest a similar time for these. Just test them after 12 minutes or so and if not ready give a few minutes more. Let me know how they turn out! xx

  6. March 13, 2012 11:30 AM

    This is a winner recipe. I am going to make it for the folks anniversary party – they are renewing their vows for their 50th anniversary. Lots of Love Rosexxx

    • March 13, 2012 2:16 PM

      WOW! 50 years. How awesome. Congratulate them from me please Rose. Lovely to see you and thanks so much for the pop in and comment. Hope it turns out well for you xx

  7. March 14, 2012 10:07 AM

    Thanks for this recipe! I have been looking for it ! When I worked in a ski chalet in Canada we had to bake a cake for the guests for afternoon tea and this was a no fail ( baking at altitude can be tricky) quick and easy recipe as the priority was to get out the door as fast as possible to go skiing. We called it Chalet Girls Yoghurt Cake.

    • March 14, 2012 10:25 AM

      Hey Taryne so glad i could connect you and the recipe again. Its such a lovely easy recipe and yes, I can imagine the most important thing was to head out onto the slopes 😉 Have a great day xx

  8. March 14, 2012 3:47 PM

    Tell “dad” from me – hy’s lekker mal!! ;o) I love granadillas too – more so now that I live here in London and they are “exotic” – not the everyday things you could grow in your backyard that they were in SA 😉 Love the pips in the icing of this cake – too gorgeous. I know what a difficult path you have walked this year, blogMamma and I am amazed at your grace under such circumstances. Sending you loads of love and hugs, as always. xxxx

    • March 15, 2012 8:33 AM

      Haha! I always think so too but he loves it! Thank you so much for your lovely comment Jeanne, it has been difficult and is nowhere near over yet, but hopefully the worst is behind me now. And it is thanks to you and the rest of the fabulous people in my life that I am able to cope as I do. Thank you. You mean the world to me. Love you xx

  9. March 15, 2012 6:59 PM

    sooo yummy – I can only imagine 🙂

  10. March 19, 2012 9:14 AM

    Hello Colleen – hierdie resep lyk fantasties!! Ek gaan dit verseker probeer!

  11. March 25, 2012 7:25 PM

    This is something I have to show my wife 🙂

  12. September 8, 2013 10:30 AM


    I was looking for a recipe to try out from your blog. I must say all the recipes look amazing! I also love to bake so I decided on this one. It sounds divine! I will let you know how it goes! Thanks for sharing. xxx

    • Colleen permalink*
      December 30, 2013 3:45 PM

      Hi Thuli, I apologise for taking so long to reply. Have not been able to visit my blog since I got back from the farm. So glad you like my recipes, thank you! And I do hope that your cake loaf turned out well. It is a lovely go to recipe in a hurry. Happy New Year Thuls…xx

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