Method

Preheat the oven to 160 degrees Celsius. Grease and flour 12 individual cake or muffin tins or one 20cm spring-form cake tin. Whisk together the oil and sugar to combine. Whisk in the eggs until the mixture is creamy, then stir in the yoghurt, curd and zest. Fold in the flour and mix through. Don’t over-mix the batter at this stage or it will become heavy.

Spoon the mixture into the prepared cake tins and bake for 20 minutes or until a skewer inserted comes out clean. Make the syrup while the cakes are in the oven; boil the cordial in a small saucepan for 5 to 10 minutes until it reduces and becomes thick and syrupy. Remove from the heat and add the granadilla pulp. Keep aside. Remove the cakes from the oven, turn out onto a cooling rack and drench with the passionfruit syrup.