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.
