Cake with Lime and Passion Fruit Syrup

Ananás e Hortelã

To infuse cakes with more flavor, do as pastry chefs have long done and douse them with a simple syrup after they come out of the oven. Poking holes all over the cake before doing so ensures the maximum reward for your efforts. In this recipe, a lime and honey cake is soaked with a lime and honey syrup that also includes passion fruit, for more tropical tastes. The cake itself is a marvel of moistness thanks to the eggs, brown sugar, and plain yogurt.


  • 100 milliliters passion fruit pulp
  • 50 milliliters water
  • 2 limes (juiced)
  • 100 grams agave (or honey, or to taste)
  • 80 grams butter
  • 4 eggs (organic)
  • 200 grams light brown sugar
  • 1 lime (zested)
  • 50 grams agave (or honey)
  • 270 grams natural Greek yogurt
  • 1 teaspoon vanilla bean paste
  • 300 grams spelt flour (sifted)
  • 2 teaspoons baking powder (sifted)
  • greek yogurt
  • lime zest


  1. Grease a round cake pan approximately 20-25 cm (approximately 8-10 inches) diameter.
  2. Line bottom of pan with parchment paper. For the syrup, heat passion fruit pulp, water, lime juice, and agave or honey in a saucepan and bring almost to a boil.
  3. Reduce heat and simmer on low heat for 5 minutes.
  4. Set aside and let cool. Melt butter and let it cool.
  5. For the cake, whisk eggs, light brown sugar, lime zest and agave or honey in a bowl with an electric mixer until the mixture is light and fluffy.
  6. Add butter, yogurt and vanilla paste.
  7. Mix well.
  8. Add spelt flour and baking powder.
  9. Gently fold into cake batter.
  10. Transfer batter into cake pan.
  11. Bake in preheated oven.
  12. Remove cake from pan while it is still warm.
  13. Pierce the surface with a toothpick or fork and slowly pour syrup over cake.
  14. Let cool.
  15. Serve cold with Greek yogurt and lime zest.
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