Yogurt and Passion Fruit Syrup Mini Cakes

150g unsalted butter, softened
220g caster sugar
1 teaspoon vanilla extract
3 eggs
1 cup thick Greek-style natural yogurt
300g self raising flour, sifted

Passion fruit syrup:
1 cup (240ml) passion fruit syrup
½ cup (120ml) water
110g caster sugar

Preheat the oven to 160ºC/320ºF. To make the passion fruit syrup, place passion fruit pulp, water and sugar in a small saucepan over medium heat and stir until sugar is dissolved. Bring to the boil, reduce the heat to low and cook for 10-15 minutes or until syrupy. Set aside.

Make the cake: place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 10-15 minutes or until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add yogurt and beat until well combined.
Fold through flour. Spoon mixture into lightly greased 24cm bundt or ring pan* and bake for 35 minutes or until cooked when tested with a skewer. Remove cake from the pan and place on a serving plate (I left the cakes in the pan for 5 minutes and then unmolded them).
Spike cake all over with a thin skewer or toothpick, drizzle with syrup and serve while still warm – it tastes delicious at room temperature, too.

* I halved the recipe, used a muffin pan (each well holds 1/3 cup batter) and got 9 small cakes

Serves 8