Mini Passionfruit Loaf Cakes

Indulge in these delightful Mini Passionfruit Loaf Cakes. This recipe combines the tangy brightness of lemon and passionfruit with the richness of coconut for a perfect dessert that's both refreshing and satisfying. Perfect to share, let's get baking!

Makes 8 loaf cakes/muffins.

Ingredients

1/3 Cup Rich Glen Lemon Lime Agrumato Olive Oil
1 Tsp Pure Vanilla Extract
1/3 Cup Coconut Sugar
2 Tbsp Maple Syrup
1 Lemon, zest & Juice
½ Cup Plain Greek Yoghurt
2 Eggs
2 Cups Plain Flour
1 Tsp Baking Powder
½ Tsp Bi-Carb Soda
½ Cup Crushed Pineapple
3-4 Passionfruit
¼ Cup Desiccated Coconut
1 Cup Mascarpone
2 Droppers Rich Glen Lemon Lime Agrumato Olive Oil

Directions

Preheat oven to 180 degrees Celsius.
Spray a loaf or muffin tray with RG Olive Oil Spray and set aside.
To a large mixing bowl, add the Rich Glen Lemon Lime Agrumato Olive Oil, vanilla, coconut sugar, maple syrup, lemon juice, and whisk to combine.
Add the yogurt and eggs and whisk again to combine.
Add the flour, baking powder, bicarb soda, and fold through until just combined.
Add the lemon zest and pineapple and fold through. Then add passionfruit pulp and fold through.
Add the coconut and fold through until all the mixture is well combined.
Spoon into prepared cake tin and pop into the oven to bake for about 40 minutes or until a skewer comes out clean.
Leave to rest in the tin for 10 minutes before transferring cakes to a wire rack to cool completely.
To make the icing, add the mascarpone and Rich Glen Lemon Lime Agrumato Olive Oil to a small bowl and mix to combine. Spread over the cakes, top with fresh lemon zest, enjoy!

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