Passionfruit drizzle loaf

Ingredients

THE CAKE

• 70g smooth cashew butter
• 130g mango and passionfruit yogurt
• 100g sugar
• 1 tsp vanilla
• 100g oat flour
• 50g self raising wholemeal flour
• 50g vanilla whey protein
• 1 tsp baking powder
• Pinch sea salt
• 40ml water

THE DRIZZLE

• 2 tbsp passionfruit yogurt + water until drizzly

TO TOP

• 2 tbsp mango and passionfruit yogurt

Method

1. Preheat the oven to 170°C fan 2.
2. Cream together the cashew butter, yogurt and sugar until you have a fluffy paste
3. Stir through the vanilla
4. Add all the flours, baking powder, protein powder and salt and mix well until it starts to form a batter
5. Add water accordingly, until you have a cake batter - you want the cake batter to remain thick, as the flours won’t absorb much liquid - I used about 40ml.
6. Bake for 40-50 mins or until risen and spongey when you press it - I covered mine with foil halfway through too.
7. Spike all over with a toothpick, then set aside for a minute and mix the drizzle ingredients together
8. Mix the yogurt for the drizzle with water until a drizzly consistency. Sprinkle the drizzle over the cake evenly and set aside until the drizzle soaks in slightly - takes 5-10 minutes.
9. Take the cake out of the tin, spread the yogurt over and top with rind
10. Serve immediately, or keep in the fridge in an airtight container for up to 5 days.