Delicious lime flavoured yogurt sponge topped with freshly whipped cream and passion fruit. This Passion Fruit Cake with Fresh Cream is a simple but stunning cake.
Preheat the oven to 160°C (fan assisted, 180°C non fan) and line an deep 8" cake tin
Add 250g margarine and 250g caster sugar to a bowl and beat until pale and creamy, approx 5 mins
Add 150g non fat Greek yogurt, 250g self raising flour, ½ tsp baking powder, 4 eggs, 1 tbsp vanilla extract, 1 tbsp lime zest and 2 tbsp lime juice and mix until fully incorporated
Tip the cake mix into the prepared tin and bake for 50 minutes or until a cocktail stick comes out clean
Leave to cool in the tin for 30 minutes before turning out onto a wire rack and leaving to cool completely
Once the cake has completely cooled, add 300ml double cream to a bowl and whip until soft peaks form
Spoon the softly whipped cream over the top of the cake and smooth with a pallet knife
Scoop the pulp from 5 passion fruit over the top of the whipped cream. Finish by sprinkling with the zest of 1 lime
As this cake uses fresh cream it has to be kept in the fridge. It will keep in an airtight container for 3-4 days.
Nutritional information is given as a guide only and may vary.
Passion Fruit Cake with Fresh Cream https://www.curlyscooking.co.uk/passion-fruit-cake-with-fresh-cream/