Granadilla yoghurt cake
- 175 g granadilla or passion fruit yoghurt
- 525 g self-raising flour
- 350 g castor sugar
- 175 ml vegetable oil
- 3 large eggs
- 1 pinch
- fresh raspeberries or blueberries (optional)
Preheat oven to 180°C.
Grease and flour one large loaf pan or two small ones.
Sift flour and salt into a large mixing bowl and add the sugar.
Beat eggs in a medium sized bowl and stir in the oil and yoghurt.
Pour the wet mixture into the dry mixture and combine together. Gently fold in the berries.
Pour into prepared pans and bake for about 45 minutes to 1 hour depending on the size of pans.
Allow to cool in the pan for 15 minutes then turn out onto a wire rack to cool completely.