This Passion Fruit, Almond and Yoghurt Cake is a recipe when you need the taste of ‘Spring’ in your life!

I like to experiment with my baking to find the perfect gluten free recipes. Some times it works and works really well, other times….well, just blah!

This recipe is wonderful and a huge success because it is light, smooth and has a little kick of sweetness from Passion Fruit.

It is a gluten free cake that is really delicious as a dessert with ice cream or just eaten slice by slice topped with fresh Passion Fruit!

I love Passion Fruit because it only takes a small amount to add a tangy, sweet flavour to cakes and basically it smells and tastes gorgeous!

The passion fruit is round to oval, either yellow or dark purple at maturity, with a soft to firm, juicy interior filled with numerous seeds.The fruit is both eaten and juiced; passion fruit juice is often added to other fruit juices to enhance aroma. Source

The recipe for Passion Fruit, Almond and Yoghurt Cake

(…. known in my home as Spring Cake!)

Spring Cake! - Passion Fruit, Almond and Yoghurt - Gluten Free !!!

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A light, moist and delicious Passion Fruit, Almond and Yoghurt Cake (known as 'Spring Cake') and it is gluten free!!

Author: www.sparklesintheeveryday.com

Recipe type: Cake

Ingredients

1¼ cups of self raising gluten free flour (I use Orgran Self Raising Gluten Free Flour)
2 teaspoons of baking powder - gluten free
¾ cup of almond meal
150g of Greek natural yoghurt
125g of caster sugar
½ cup of canola oil
3 eggs
6 passion fruits - 4 for the cake and 2 for the topping (or you could use 100g of canned Passion Fruit if they are not in season where you live.)

Instructions

Preheat oven 180 degrees
In a bowl mix together the gluten free flour, almond meal and baking powder.
In another bowl mix together the eggs, oil, yoghurt, sugar and the passionfruit Add the egg mixture to the flour bowl and mix together.
Pour into a baking tin, lined with baking paper and cook for 45 mins. (I love the way the fruit gives a vibrant yellow colour to the cake and the yoghurt gives a smooth, moist texture.)

I think the best way to eat this cake is not topped with icing but simply topped with Passion Fruit. The Passion Fruit gradually soaks into the cake and adds a little more flavour and tang.

You might like to strain your fruit in a strainer, (if you don’t like the seeds) but a few seeds adds a little bit of crunch!

The perfect cake for any season…but especially when you need the taste of Spring. 😉