One cup yoghurt cake with passionfruit frosting

Cake doesn't get any easier that this. Everything is measured using the cup the yoghurt comes in, which means no measuring cups required and that means less washing up. I mean, you're only going to have to wash a bowl, people! This recipe is just all kinds of awesome. 

I was reminded of this cake while paging through my mom's old and tattered recipe book, which has so many gems in it - see this recipe for my Mother Williams' crumble. You can use any flavour yoghurt you desire so experiment with different flavours or whatever is seasonal. I chose passionfruit (or granadillas as we call them here in South Africa) because the bright purple orbs on my granadilla plant were finally ripe and ready! 

The yoghurt really gives it a lovely moist texture and throwing everything in a bowl and mixing? Well that just makes this cake a winner in my books! 

One-Cup Yoghurt cake with passionfruit frosting

Serves 10-12

1 tub (175g) passionfruit (granadilla) yoghurt

1 tub oil

2 tubs castor sugar

3 tubs self-raising flour

1 tub (3) eggs

few drops vanilla extract

ICING

1/2 tub passionfruit (granadilla) yoghurt

5 tubs icing sugar, sifted

Extra passionfruit (granadilla) pulp, for garnish

Preheat oven to 180C. Add all the ingredients into one bowl and beat well for 3 minutes. Pour into a greased ring or bundt cake tin and bake in the oven at 180C for 1 hour or until a skewer inserted comes out clean. Allow to cool slightly before turning out onto a wire rack.

Make the icing by stirring the yoghurt and icing sugar together to form a thick, spreadable consistency. Spread onto the cooled cake then decorate with passionfruit pulp.

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Passionfruit choc chip cookie cake

Although nothing makes me happier than spending an entire day in the kitchen baking up a storm, I've made no secret of the fact that sometimes, life calls for a shortcut. Or three. I'm a huge fan of clever shopping, especially for last minute desserts. A few store-bought finger biscuits, a drizzle of espresso syrup and a dollop of mascarpone and voila! You have an instant dessert. 

This 'cake' (I use the term loosely here because to be honest I'm not quite sure what this dessert is - suggestions are welcome) is made up of layered crispy giant cookies crammed with white chocolate chips and macadamia nuts then smeared with softly whipped cream and cream cheese and lashings of sunny, tart passionfruit. Can I get a yumm-o? 

Less time in the kitchen means more time for eating! 

What is your best shortcut dessert recipe?

Photograph by Gunther Schubert of Vorsprung Studio

White chocolate passionfruit cookie cake

Makes 1

1 x 500g Sasko Quick Treats Cookie Mix

140g butter

1 extra large egg

1 cup white chocolate chips

1 cup chopped macadamia nuts

500ml cream

1 tsp vanilla extract

2 tbsp icing sugar

200g cream cheese

1 cup passionfruit pulp

Preheat oven to 180C. Grease and line 2 baking trays.

Place the cookie mix into a mixing bowl and rub in the butter until the mixture looks like breadcrumbs. Whisk the egg then mix into the flour to form a soft dough. Stir in the chocolate chips and nuts. Divide the dough into two balls, then using your hands, shape into two 15cm discs. Place the discs on the baking trays and bake in the preheated oven for 15 minutes or until golden and crisp. Allow to cool completely.

For the filling, whip the cream until soft peaks then add the vanilla, sugar and cream cheese. Whisk until smooth. Place one cookie disc on a plate then top with half the cream mixture, drizzle with passion fruit then top with the remaining cookie followed by more cream and more passion fruit.

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