Passionfruit yoghurt cake
A simple and deliciously moist passionfruit yoghurt cake recipe perfect for morning tea or freezing for snacks and lunchboxes.
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Servings: 12
Calories: 299kcal
Ingredients
Cake
- ¾ cup 180ml vegetable oil - I used olive oil
- 2 eggs
- ¼ cup passionfruit pulp
- 1 cup thick natural yoghurt - I used Greek yoghurt
- 1 cup caster superfine sugar
- 2 cups 300g self-raising flour
Icing
- ¼ cup passionfruit pulp
- approximately 3 tablespoon icing sugar
Instructions
- Pre-heat the oven to 180C fan-forced. Grease a ring-tin with butter or oil and then flour it well.
- In a large bowl, whisk together the oil, eggs, passionfruit, yoghurt and sugar.
- Sift the flour into the mixture and then gently stir it in until the batter is smooth.
- Spread the batter into the prepared tin.
- Bake the cake for 35 minutes or until a cake-tester inserted in the middle comes out clean.
- Leave the cake to rest in the tin for 5 minutes before transferring it to a wire rack to cool for 20 minutes
- Make the icing by combining the passionfruit with the icing sugar.
- Drizzle it over the warm cake.
- Serve warm.
Nutrition
Calories: 299kcal | Carbohydrates: 37g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Cholesterol: 30mg | Sodium: 23mg | Potassium: 97mg | Fiber: 2g | Sugar: 21g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
