Passionfruit and raspberry cake
Nestle Soleil Yoghurt, Vanilla
white self-raising flour
1 cup(s), (150g)
bicarbonate of soda
½ cup(s), (110g)
- 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.