PAS­SION­FRUIT & YO­GHURT CAKE WITH ROSE­HIP SYRUP

The Australian Women’s Weekly Food Magazine - - Cook The Cover -

You’ll need about 10 pas­sion­fruit for this recipe.

Cake and syrup can be made a day ahead. Store cake in an air­tight con­tainer; keep syrup re­frig­er­ated.

Serve with thick­ened cream beaten with an equal quan­tity of greek-style yo­ghurt un­til soft peaks form.

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