Cake doesn’t get any easier that this. Everything is measured using the cup the yoghurt comes in, which means no measuring cups required and that means less washing up. I mean, you’re only going to have to wash a bowl, people! This recipe is just all kinds of awesome.
One-Cup Yoghurt cake with passionfruit frosting
1 tub (175g) passionfruit (granadilla) yoghurt
1 tub oil
2 tubs caster sugar
3 tubs self-raising flour
1 tub (3) eggs
few drops vanilla extract
1/2 tub passionfruit (granadilla) yoghurt
5 tubs icing sugar, sifted
Extra passionfruit (granadilla) pulp, for garnish
Preheat oven to 180C. Add all the ingredients into one bowl and beat well for 3 minutes. Pour into a greased ring or bundt cake tin and bake in the oven at 180C for 1 hour or until a skewer inserted comes out clean. Allow to cool slightly before turning out onto a wire rack. Make the icing by stirring the yoghurt and icing sugar together to form a thick, spreadable consistency. Spread onto the cooled cake then decorate with passionfruit pulp.