yoghurt and passionfruit syrup cake
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yoghurt and passionfruit syrup cake
  • 150g butter, softened
  • 1 cup (220g) caster (superfine) sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup thick Greek-style natural yoghurt
  • 2 cups (300g) self-raising flour, sifted

passionfruit syrup

  • 1 cup (250ml) passionfruit pulp
  • ½ cup (125ml) water
  • ½ cup (110g) caster (superfine) sugar