Matt Preston's olive oil and passionfruit bundt cakes

Bereiding

1. 1

   Preheat oven to 170°C. Grease and flour 6 mini bundt cake pans.

2. 2

   Using a stand mixer with the whisk attachment, beat eggs for 2-3 minutes until light and fluffy. Turn the speed to low and gradually add oil, wine and Passiona, beating until combined.⏱ 3 min

3. 3

   Combine the dry ingredients in a bowl, then gradually add to the egg mixture, beating constantly, until fully incorporated.

4. 4

   Divide the mixture among the prepared cake pans, then bake for 20 minutes or until a skewer inserted comes out clean.⏱ 20 min

5. 5

   Meanwhile, for the glaze, sift icing sugar into a small bowl. Add passionfruit pulp, oil and 1 tbs water, and stir to combine.

6. 6

   While the cakes are still hot, dip them upside-down into the glaze, then turn them right way up and transfer to a wire rack to allow glaze to be absorbed. Spoon any remaining glaze evenly over the cakes, then cool completely.