Welcome to Bake Club, Gertrud! Despite her modesty, Gertrud is a fabulous cook and baker and I've been egging her on for ages to contribute to Bake Club. Finally, she debuts with this delightful bite.
Gertrud says: While the original recipe used a 22cm bundt cake tin, I made eight cupcakes and a super-small cake. Watch the time carefully. My oven has a sweet spot and the cupcakes cooked well under 60 minutes.With no passionfruit at hand, I used Delmain Passionfruit Dessert Topping. I also reduced the amount of sugar, aware that the syrup is plenty sweet.
paper cupcake cases (optional)
1 cup sunflower or canola
1 1/4 cups caster sugar
good pinch of salt
2 eggs
1 cup plain unsweetened yoghurt
2 lemons, finely grated zest and juice
2 cups self-raising flour, sifter
Passionfruit syrup
1/2 cup lemon juice
1/2 cup water
1 cup white sugar
1/2 cup passionfruit pulp
1. Preheat oven to 180 degrees C. Grease cake tin (if using) and flour lightly.
2. Place oil, sugar and salt in a bowl. Whisk until sugar dissolves.
3. Add eggs. Whisk until mixture is creamy then stir in yoghurt, lemon zest and lemon juice.
4. Fold in flour, just to combine. Avoid overmixing.
5. Pour cake mix in prepared tin / cupcake cases. Bake for 60 minutes or until inserted skewer comes out clean.
6. Remove from oven and stand for 15 minutesd before removing cake from tin. Cool completely.
7. To make syrup, place all syrup ingredients in a saucepan. Bring to the boil. Simmer for 5-10 minutes until syrupy.
8. Pour hot Passionfuit Syrup over the cold cake.

Adapted from Julie le Clerc recipe