I had a can of Passionfruit Pulp sitting in the pantry for a long time and I needed to use it. I had Greek Yoghurt leftover that was getting old. So, I decided to make a rice cooker cake. I used my ‘Basic Plain Rice Cooker Cake’ recipe, but I replaced 1/2 cup Milk with 1 cup Greek Yoghurt and 1 can (170g) Passionfruit Pulp. That’s a lot of wet ingredients to replace just 1/2 cup Milk. However, the result was excellent. I wrote down the recipe and took this photo. This is how I made this cake.

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter

Ingredients

1 cup Unsweetened Greek Yoghurt *slightly warmed, I microwaved it for 30 seconds
1 can (170g) Passionfruit Pulp in Syrup
1/2 cup Caster Sugar
1/4 teaspoon Salt
2 large Eggs
60g melted Butter
1 & 1/4 cups Self-Raising Flour

Lemon Icing
1/4 cup (30g) Icing Sugar
1/2 tablespoon Lemon Juice
*Note: You can double the amount of Lemon Icing

Method
  1. Line the base of rice cooker’s inner pot with baking paper. *Note: If your inner pot is in good condition, baking paper would be unnecessary.
  2. Whisk all ingredients in a mixing bowl until smooth. Pour the mixture into the prepared rice cooker’s inner pot, flat the surface evenly, and start cooking at ‘Cake’ setting.
  3. If it is not cooked yet, leave it in the hot rice cooker for 10 more minutes or heat extra time. When it is cooked, turn out on a serving plate OR wire rack to cool, and carefully peel away baking paper. Cool completely. This cake tastes better when cold.
  4. To make Lemon Icing, mix Icing Sugar and Lemon Juice. Drizzle the Lemon Icing over the cooled cake.
  5. *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.