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Photo of Passionfruit and raspberry cake by WW

Passionfruit and raspberry cake

6 - 7
PersonalPoints™ per serving
Total Time
45 min
10 min
35 min


99% fat-free vanilla yoghurt, sweetened

150 g


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


  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.