Yoghurt Cake with Passion Fruit Jam

Allergy Information: Gluten Free, Wheat Free, Vegetarian

Ingredients

• FOR THE CAKE:
• 180g gluten free self-raising flour
• 1 tsp. gluten free baking powder
• 180g Coconut Sugar
• 1 tsp. Himalayan Salt, ground
• 1 tsp. vanilla essence
• 100g plain yoghurt (can use a dairy free alternative)
• 140g Lucy Bee Coconut Oil, melted
• 3 eggs, beaten
• FOR THE PASSION FRUIT JAM:
• 6 passion fruit pulp and seeds (just the inside)
• 100ml freshly squeezed orange juice
• 2 tsp. Coconut Sugar

Method

1. Preheat the oven to 150C, 300F, gas mark 2.
2. Prepare two, 8inch cake tins by lightly wiping the sides with some Lucy Bee Coconut Oil and covering the Coconut Sugar and Himalayan Salt in a mixing bowl and stir until combined. Add the vanilla essence, 100g yoghurt (save the rest for the filling), Lucy Bee Coconut Oil and the eggs and mix until smooth and combined.
3. Divide the mixture into the cake tins and bake for 25-30 minutes. The cake should be lightly golden and have a nice rise to it. To test the cake, insert a skewer or toothpick into the centre and if it comes out clean the cake is ready. Allow the cake to cool in the tin for 10 minutes then turn it out and let it cool completely on a wire rack.
4. FOR THE PASSION FRUIT JAM:
5. Put the passion fruit flesh into a saucepan along with the orange juice and sugar. Bring the ingredients to a boil and then simmer for 10 minutes. The mixture will thicken into a jam-like consistency. When the mixture has thickened take it off the heat. Put this aside and let it cool while you start to assemble the cake.
6. The cake and the jam must both be cool before being assembled with the remaining yoghurt otherwise it will melt! To assemble, spread the remaining yoghurt over the base, followed by the passion fruit jam, then place the second cake on top of this.
7. TIP: The passion fruit jam is also great on top of some plain yoghurt on its own as a dessert.