Lime, passionfruit and yoghurt cake
white self-raising flour
2 cup(s), (300g)
½ cup(s), (110g)
reduced fat oil spread
100 g, melted
2 medium, lightly beaten
Nestle Soleil Yoghurt, Passionfruit
1 cup(s), (250ml)
¼ cup(s), (40g)
2 medium, pulp removed
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm round cake tin with oil and line base and side with baking paper.
- Sift flour into a large bowl. Add sugar, rind, juice, spread, eggs, Nestle Diet Passionfruit Yogurt and milk. Stir well to combine.
- Spread cake mixture into prepared pan. Bake for 45–50 minutes or until cooked when tested with a skewer. Stand cake in tin for 10 minutes before turning out onto a wire rack to cool.
- Combine icing sugar and passionfruit pulp in a small bowl and stir until smooth. Drizzle icing over cooled cake. Serve.