Name: Vanilla yoghurt and passionfruit cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10
Ingredients: 125 gram softened butter; 3/4 cup caster sugar; 3 eggs; 2 cup self-raising flour; 1/2 teaspoon bicarbonate of soda; 1 1/2 cup vanilla-bean yoghurt (unsweetened); 3 passionfruit; 2 tablespoon chopped pistachios; Yoghurt icing; 125 gram softened cream cheese; 1 1/2 cup icing sugar; 1 cup vanilla-bean yoghurt (unsweetened)

Vanilla yoghurt and passionfruit cake

Bring out this beautiful layer cake when you want to wow! With thick swirls of creamy yoghurt icing and a drizzle of tropical passionfruit pulp, it's sure to be a crowd-pleaser!

Serves 10

Prep

15M

Cook

25M

Total

40M

Ingredients

125 gram softened butter

3/4 cup caster sugar

3 eggs

2 cup self-raising flour

1/2 teaspoon bicarbonate of soda

1 1/2 cup vanilla-bean yoghurt (unsweetened)

3 passionfruit

2 tablespoon chopped pistachios

Yoghurt icing

125 gram softened cream cheese

1 1/2 cup icing sugar

1 cup vanilla-bean yoghurt (unsweetened)

Method

Preheat oven to 180°C. Lightly grease and line 2 x 20cm sandwich pans.

In a large bowl, using an electric mixer, cream butter and caster sugar together until creamy. Add eggs one at a time, beating well between each.

Sift self-raising flour and bicarbonate of soda together onto a piece of baking paper. Fold into creamed mixture, alternately with vanilla-bean yoghurt (unsweetened).

Divide evenly between pans, smoothing top. Bake for 20-25 minutes, until cooked when tested. Cool in pan for 3 minutes before turning onto a wire rack to cool completely.

Meanwhile, to make yoghurt icing; in a large bowl, whisk cream cheese, icing sugar and vanilla-bean yoghurt (unsweetened) together.

Spread ¾ cup of the icing onto the top of one cake. Remove the pulp from the passionfruit. Drizzle half over. Place second cake on top and spread with remaining icing, drizzle with passionfruit pulp and pistachios.

If liked, fill and top with plain vanilla yoghurt.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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