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.
Recipe developed by Ros Vodusek & Mel, Thrive Wholesome Nutrition.
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!
