This cake is a real treat for a special occasion. It’s light and buttery with a lovely passionfruit flavour.
Serves: 8
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 130g butter, room temperature
- 100g coconut palm sugar
- 2 eggs
- ½ cup rice flour
- Pulp 4 passionfruit
- 1 cup wholemeal spelt flour
- 1 tsp baking powder
- ½ cup almond milk
-
- 1 cup yoghurt, to garnish
- Pulp 1 passionfruit, to garnish
Method
- Preheat oven to 180°C and grease and line round 20cm cake tin.
- To mixing bowl, add butter and coconut palm sugar. Beat together until light and creamy. Add 1 egg with 1 tbsp rice flour, beat until combined. Add remaining egg with another tbsp rice flour and beat until combined. Add passionfruit, remaining rice flour, spelt flour, baking powder and almond milk. Mix together until well combined.
- Pour batter into cake tin and bake for 40 mins or until skewer comes out clean.
- Allow cake to cool completely before topping with yoghurt and more passionfruit pulp.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
