Are you a sweet tooth person? I would say I am. I love to bake and eat cakes, any kind. The method that I have learn are bake with butter, and also yoghurt and oil types are a few of my favourite. Since I watched TV Silvia Colloca bake her cake apricot in yoghurt and olive oil. I am addicted to her method.
As I have always interesting to explore and create. Of course, I got the idea of using yoghurt and olives oil from her; she has open the opportunities for me to keep creating more cakes using her method. But the more I bake the more I also explore various fruits, vegetables, herbs and liqueur that can be added.
Today, I am craving for carrot and passion fruits. I got a can of passion fruit pulp in my pantry so I added it with carrot, and yoghurt from fridge. This cake is moist and delicious. Let’s bake!!!
250 g plain flour, sifted
2 tsp baking powder
1/2 tsp salt
500 g plain yogurt
100 g passion fruits pulp
215 g castor sugar
3 extra-large eggs
1/2 Tsp vanilla essence
1/2 cup olive oil
7-9 medium carrots, grated
Preheat the oven to 180 degrees C. Grease and flour the ring pan. Sift together flour, baking powder, and salt into a bowl. Using electric blender, blend together the yogurt, passion fruits yoghurt, sugar, eggs, vanilla, and oil.
Slowly blend the dry ingredients into the wet ingredients. Mix the carrots gently into the batter. Pour the batter into the prepared pan and bake for about 1 hour – 1 hour 20 minutes, or until a cake tester placed in the center comes out a little clean (might have a bit of moist as its yoghurt.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a foil base board to cool completely. Carefully place on a plate mate line with foil.