Moist Easy Passion Fruit Yoghurt Loaf Cake

This is a very easy loaf to bake using, as measurements, the cleaned container that the yoghurt comes in. Use the older round shaped containers weighing 175g (that’s about 6 ounces) and not the modern small square shaped containers. Use any flavor yoghurt that you wish. The possibilities are endless but my favorite is the passion fruit.

Cake:

• 1 ½ Containers (175g each) of Granadilla or Passion Fruit Yoghurt
• 3     Containers Self Raising Flour (use a clean dry yoghurt container)
• 2     Containers Castor Sugar
• 1     Container Cooking Oil (I use half vegetable and half coconut oil)
• 3 Large Eggs
• Pinch Salt
• Fresh Raspberries or Blueberries (optional)

Method:

1. Preheat oven to 180
2. Grease and flour one large loaf pan or two small ones
3. Sift flour and salt into a large mixing bowl,  add the sugar
4. Beat the eggs in a medium sized bowl and beat in the oil and yoghurt
5. Pour the wet mix into the dry mix and mix together well
6. Gently stir in the berries. I like to put a line of berries on top down the middle to sink into the batter as it bakes

Pour into prepared pans and bake for about 45 minutes to 1 hour depending on the size of pans

Allow to cool in the pan for about 15 minutes then turn out onto a wire rack to cool completely.
If you would like to add some glace icing as I did this is how I did it….

Glace Icing

• 100g Icing Sugar – sifted twice
• Pulp from 1-2 ripe wrinkled granadillas depending on size

Mix together and if needed add a squeeze of fresh lemon juice to get a pouring consistency

Once the loaf is completely cold place the rack over a baking sheet or tray and pour the glace icing over the loaf so that it drips down the sides.

Allow to set slightly before cutting and enjoying!

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