Friday, April 12, 2013

Yoghurt Cake

Passionfruit Yoghurt Cake

An easy and delicious cake recipe..

My favourite is made using frozen berries and low fat berry flavoured yoghurt... I like frozen 3 berry mix including blackberries, blueberries and raspberries when fresh berries are not in season.

This cake works well without the sugar for diabetic diets. It can be sweetened with a smear of berry fruit spread... and for a bit of indulgence a dollop of cream...


2 eggs
1 cup (250 ml) fruit flavoured low fat yoghurt... berry or passionfruit
3/4 cup castor sugar (optional)
1/3 cup (80 ml) olive oil
1 t pure vanilla essence
1 T light rum
2 (300g) cups plain flour
11/2 t baking powder
1/2 t baking soda
1 cup of frozen 3 berry mix or pulp of 2 passionfruit
pinch salt


  1. Preheat the oven to 180° C (350° F), line the bottom and sides of a round 25-cm (10-inch) cake pan or 24cm x 11cm loaf tin with baking paper.
  2. In a large mixing-bowl, gently combine the yoghurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour, baking powder, baking soda, and salt.
  3. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough.
  4. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
  5. Let stand for ten minutes, and transfer onto a rack to cool.