This one isn't too boozy, and is naturally sweet because of the beautiful passionfruit. It scents the whole house whilst cooking too. I found an amazing ready made Caipirinha in the spirit section in Tesco, which made my job a whole lot easier! I couldn't resist using the pretty Nordic Ware Blossom tin for this one, as I knew it would look amazing when covered in my sweet yellow Caipirinha glaze.
- 225g butter
- 450g golden caster sugar
- 4 medium eggs
- 1 tsp lemon extract
- A couple of drops of orange blossom extract
- 3 tbsp ready made passionfruit Caipirinha cocktail (you'll use the rest later)
- Zest of 1 lime
- 350g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 250ml passionfruit yoghurt - try to get one with a layer of coulis.
- 300g icing sugar
- Yellow food colouring gel
- Preheat the oven to gas 3/160 c
- Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Add the lemon and orange extracts, zest and ready made Caipirinha cocktail.
- In a separate bowl, measure out the flour, bicarbonate of soda and salt.
- Pour the yoghurt into a jug.
- Sift in a third of the flour mix followed by half the yoghurt.
- Repeat this until everything is combined.
- Give everything a quick mix on a low speed for about 10 seconds.
- Pour the mix into your prepared tin.
- Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean.
- Leave the cake to cool for ten minutes before removing from the tin.
- When completely cold, mix the icing sugar with enough of the ready made Caipirinha cocktail to make a runny glaze, and add a little yellow food colouring.
- Shake those maracas and sprinkle with a little glitter...
Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.