Step 1

Lightly grease a loaf pan with oil and line bottom with parchment paper. Dust all sides with flour. Set pan aside. Preheat the oven to 350°F (175°C) and place a rack in the middle of the oven.

Step 2

Combine flour, baking powder and salt in a medium bowl. In another bowl, whisk together yogurt, sugar, eggs, lime zest and vanilla paste.

Step 3

Stir the flour mixture into wet ingredients, gently, just until allt he patches of flour are gone. Next, whisk in pureed kiwi. Slowly fold in the oil, stir just until the mixture is well combined but do not overmix!

Step 4

Pour batter into the prepared pan and bake for 50-60 minutes, until golden brown in color and a skewer (or cake tester) inserted in the center of the cake comes out clean. (If your cake is getting dark brown on top but is raw in the middle, cover the pan with aluminum foil and keep baking until a skewer comes out clean. Crumbs are okay, but raw batter isn’t!)

Step 5

Meanwhile prepare the lime syrup (optional): Combine lime juice, water and sugar in a small non-reactive saucepan. Cook over medium heat until the sugar dissolves and the mixture is clear, about 5 minutes. Set it aside.

Step 6

When the cake is baked let it cool in the pan for 10 minutes. Gently transfer the cake to a wire rack (placed over a sheet pan) and slowly pour over the lime syrup, trying to cover the top of the cake.

Step 7

Let cake cool completely then serve. I like to dust it with sugar before serving.