VANILLA YO­GHURT & PASSIONFRUIT CAKE

Woman’s Day (Australia) - - Food To Love -

SERVES 10 PREP 15 MINS COOK 25 MINS

Pre­heat oven to mod­er­ate, 180°C. Lightly grease and line 2 x 20cm sand­wich pans. In a large bowl, us­ing an elec­tric mixer, cream 125g soft­ened but­ter and 3/ cup caster su­gar 4 to­gether un­til creamy. Add 3 eggs, one at a time, beat­ing well be­tween each ad­di­tion. Sift 2 cups self-rais­ing flour and 1/ tsp 2 bi­car­bon­ate of soda to­gether onto a piece of bak­ing pa­per. Fold into creamed mix­ture, al­ter­nately with 1 1/ cups vanilla2 bean yo­ghurt (unsweet­ened). Di­vide evenly be­tween pans, smooth­ing top. Bake 20-25 mins un­til cooked when tested. Cool in pan 3 mins be­fore turn­ing onto a wire rack to cool com­pletely.

YO­GHURT IC­ING Mean­while, in a large bowl, whisk 250g soft­ened cream cheese, 1 1/ cups 2 ic­ing su­gar and 1/ cup vanilla2 bean yo­ghurt (unsweet­ened) to­gether. Spread 3/ cup ic­ing 4 onto top of one cake. Re­move pulp from 3 passionfruit. Driz­zle half over ic­ing. Place sec­ond cake on top and spread with re­main­ing ic­ing, driz­zle with re­main­ing passionfruit and 2 tbsp chopped pis­ta­chios.

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