Passionfruit and raspberry cake
6
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 8 • Difficulty: Easy
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.
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