VANILLA YOGHURT & PASSIONFRUIT CAKE

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.