Prep: 10 min
Cook: 50 min
Total: 1 hr
Difficulty: Easy

A delicously light and fluffy cake that is so simple to make and full of tangy passionfruit flavour.

INGREDIENTS

• 220g Butter
• 220g 1 Cup Caster Sugar
  
• 3 Eggs330g,2 Cups Self Raising Flour
  
• 200g, 2/3 Cup Greek Yoghurt
  
• 60g, 1/3 Cup Passionfruit Pulp
  
• Icing sugar for dusting

DIRECTIONS–THERMALMETHOD

STEP 1
Preheat oven to 180C(160C fan forced). Grease and line the base of a loaf pan.

STEP 2
Add butter and sugar to bowl and cream until light and fluffy, 1 minute, speed 4. Scrape down sides of bowl.

STEP 3
Add in 1 egg at a time over a period of 1 minute, speed 4.

STEP 4
Add self raising flour and mix for 10 seconds, speed 4.

STEP 5
Add greek yoghurt and passion
fruit pulp and mix for 10 seconds, speed 4. Scrape down the sides and repeat.

STEP 6
Spoon mixture into pan and smooth the surface.

STEP 7
Bake for 50 minutes or until cooked. Leave in the tin to cool for 10 minutes then turn onto a cooling wrack.

STEP 8
Sprinkle with icing sugar before serving.

DIRECTIONS-TRADITIONAL METHOD

STEP 1
Preheat oven to 180C(160C fan forced). Grease and line the base of a loaf pan.

STEP 2
Using whatever cake mixer or hand beater you have, add butter and sugar to bowl and cream until light and fluffy
for 3-4 minutes at medium speed.

STEP 3
Add in 1 egg at a time over a period of 1 minute and incorporate mixture continuing on a medium speed.

STEP 4
Add self raising flour and mix for 2-3 minutes at medium speed.

STEP 5
Add greek yoghurt and passionfruit pulp and mix for 1 minute at medium speed. Scrape down the sides and repeat.

STEP 6
Spoon mixture into pan and smooth the surface.

STEP 7
Bake for 50 minutes or until cooked. Leave in the tin to cool for 10 minutes then turn onto a cooling wrack.

STEP 8
Sprinkle with icing sugar before serving.