Passionfruit cake

Instructions

1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cmdiameter cake tin with oil and line base and side with baking paper.
2. Using electric beaters, beat canola spread, caster sugar and grated rind in a medium bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in flour and Nestlé® Soleil™ Passionfruit Yoghurt alternately until well combined.
3. Spoon cake mixture into prepared tin. Bake for 50–55 minutes or until skewer inserted in centre comes out clean. Cool cake in tin for 5 minutes before turning out onto wire rack, allowing to cool bottom-side down for 1 hour.
4. Sift icing sugar into medium heatproof bowl. Stir in 1–2 teaspoons boiling water until just smooth. Spread icing over cake and stand for 1 hour or until set. Just before serving, decorate cake with Persian fairy floss and edible rose petals.