Cake with Lime and Passion Fruit Syrup

Ananás e Hortelã
Cake with Lime and Passion Fruit Syrup


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 lime (juiced)
100 grams agave nectar (or honey, or to taste)
80 grams butter
4 eggs (organic)
200 grams light brown sugar
1 lime (zested)
50 grams agave nectar (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


1Grease a round cake pan approximately 20-25 cm (approximately 8-10 inches) diameter.
2Line 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.
3Reduce heat and simmer on low heat for 5 minutes.
4Set aside and let cool. Melt butter and let it cool.
5For 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.
6Add butter, yogurt and vanilla paste.
7Mix well.
8Add spelt flour and baking powder.
9Gently fold into cake batter.
10Transfer batter into cake pan.
11Bake in preheated oven.
12Remove cake from pan while it is still warm.
13Pierce the surface with a toothpick or fork and slowly pour syrup over cake.
14Let cool.
15Serve cold with Greek yogurt and lime zest.
Discover more recipes from Ananás e Hortelã