Passionfruit Kefir Loaf

Delicious and packed with probiotics!
By Babushka’s Kefir
Kefir Pancakes 'Oladi'

Kefir Pancakes ‘Oladi’

5 from 2 votes


Prep u0026 Cook Time




  • Passionfruit Kefir Loaf
  • 1 cup 1 (250ml / 225g) extra virgin olive oil

  • 1 cup 1 (180g) raw castor sugar or raw sugar (granulated sugar)

  • 1 tbs 1 vanilla paste or extract

  • Zest of 1 large lemon

  • 3 3 eggs

  • Juice of ½ lemon, roughly 3tbs (use the other half for the icing)

  • 2 cups 2 (270g) plain (all-purpose) flour

  • 1 tsp 1 baking powder

  • ½ tsp bi-carb soda

  • ½ tsp sea salt

  • 1 cup 1 milk and honey kefir

  • ¾ cup of canned passionfruit pulp

  • Passionfruit Glaze
  • ¾ cup pure icing sugar

  • Juice of ½ lemon (3tbs)

  • 2 tbs 2 extra virgin olive oil

  • 4 tbs 4 canned passionfruit pulp

  • Topping
  • 250 g 250 mascarpone


  • Preheat your oven to 180°C/350°F (fan forced oven).
  • In a large mixing bowl add the olive oil, sugar, vanilla, lemon zest, and whisk until combined.
  • Add the eggs and whisk until smooth.
  • Fold in the flour, baking powder, bi-carb soda, and sea salt, until almost combined.
  • Gently stir through the yoghurt, lemon juice, and passionfruit pulp until just combined.
  • Pour the mixture into a pre-lined loaf tin. I love to use a long loaf tin roughly 31 cm.
  • Bake at 180°C/350°F for 45 minutes.
  • In a small bowl add the icing sugar, lemon juice, olive oil, passionfruit pulp, and whisk until smooth.
  • Once the cake has baked, remove from the oven and while it’s still hot pour over three-quarters of the passionfruit glaze.

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