Method

• 1.
  Preheat oven to 170°C/150°C fan-forced. Grease and flour 6 mini bundt cake pans.
• 2.
  Using a stand mixer fitted 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.
  Combine the dry ingredients in a bowl, then gradually add to the egg mixture, beating constantly, until fully incorporated.

• 4.
  Divide the mixture among the prepared cake pans, then bake for 20 minutes, or until a skewer inserted comes out clean.
• 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.
  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 at room temperature before serving.