Passionfruit and raspberry cake

Name: Passionfruit and raspberry cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 150 g 99% fat-free vanilla yoghurt, sweetened; 1 medium Egg(s); 1 tbs Skim milk; 1 cup(s) White self-raising flour (150g); 0.25 tsp Bicarbonate of soda; 0.5 cup(s) Caster sugar (110g); 200 g Frozen raspberries

6 - 7

PersonalPoints™ per serving

Total Time

45 min

Prep

10 min

Cook

35 min

Serves

Difficulty

Moderate

Ingredients

99% fat-free vanilla yoghurt, sweetened

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

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.
Whisk the yoghurt, egg and milk in a medium bowl until smooth.
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.

Passionfruit and raspberry cake

Ingredients

Instructions

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