reduced fat oil spread
½ cup(s), (125g)
fresh lemon rind
1 tbs, finely grated
white self-raising flour
1½ cup(s), (225g)
Nestle Soleil Yoghurt, Passionfruit
250 g, (1 cup)
½ cup(s), (80g), sifted
- 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.
- 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.
- 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.
- 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.