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Passionfruit and raspberry cake

Passionfruit and raspberry cake

6
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
8
Difficulty
Moderate

Ingredients

Vanilla yoghurt, 99% fat-free, no added sugar

150 g

Egg(s)

1 medium

Skim milk

1 tbs

White self-raising flour

1 cup(s), (150g)

Bicarbonate of soda

¼ tsp

Caster sugar

½ cup(s), (110g)

Frozen raspberries

200 g

Instructions

  1. Preheat oven to 180°C. Lightly spray a 20cm (base measurement) round springform tin with oil and line the base and side with baking paper.
  2. Whisk the yoghurt, egg and milk in a medium bowl until smooth.
  3. Sift the  our and bicarbonate of soda into a large bowl. Stir in the sugar until combined. Make a well in the centre. Stir in the yoghurt mixture until just combined. Fold through the raspberries. Spoon into the prepared tin. Bake for35 minutes or until golden and a skewer inserted in the centre comes out clean. Stand the cake in tin for 5 minutes then transfer on to a wire rack to cool.