Passionfruit and Yoghurt Cake
Difficulty: Easy
A deliciously 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
- 50g/½ cup Pecorino or Parmesan cheese (cut into 4 pieces for Thermal cookers or grated for traditional method)
- Icing sugar for dusting
Directions
Thermal Method
- Preheat oven to 180C (160C fan forced). Grease and line the base of a loaf pan.
- Add butter and sugar to bowl and cream until light and fluffy, 1 minute, speed 4. Scrape down sides of bowl.
- Add in 1 egg at a time over a period of 1 minute, speed 4.
- Add self raising flour and mix for 10 seconds, speed 4.
- Add greek yoghurt and passionfruit pulp and mix for 10 seconds, speed 4. Scrape down the sides and repeat.
- Spoon mixture into pan and smooth the surface.
- Bake for 50 minutes or until cooked. Leave in the tin to cool for 10 minutes then turn onto a cooling wrack.
- Sprinkle with icing sugar before serving.
Traditional Method
- Preheat oven to 180C (160C fan forced). Grease and line the base of a loaf pan.
- 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.
- Add in 1 egg at a time over a period of 1 minute and incorporate mixture continuing on a medium speed.
- Add self raising flour and mix for 2-3 minutes at medium speed.
- Add greek yoghurt and passionfruit pulp and mix for 1 minute at medium speed. Scrape down the sides and repeat.
- Spoon mixture into pan and smooth the surface.
- Bake for 50 minutes or until cooked. Leave in the tin to cool for 10 minutes then turn onto a cooling wrack.
- Sprinkle with icing sugar before serving.