Ingredients
For the sponge
1 1/2 cup Vetta SMART Protein Self Raising Flour
1/2 cup coconut oil, softened
1/4 – 1/2 cup butter, softened
1/2 cup honey
1/4 cup brown sugar
1 tsp vanilla bean paste / vanilla extract
1/3 cup almond meal
4 tbsp greek yogurt
4 large free-range eggs
For the topping
1 cup greek yogurt whole fat if available
1 tbsp maple syrup
2 cups seasonal fruit – I used frozen mixed berries, kiwi & passionfruit.
handful fresh mint leaves
Method
For the sponge
Heat the oven to 170°c. Line slice tray with baking paper.
To make the sponge, beat the butter, coconut oil, honey, and brown sugar in a mixing bowl until light and creamy (approx. 5mins).
Add the vanilla bean paste/extract, followed by the almond meal, greek yogurt, and eggs (combining one at a time). Mix well.
Add the self-raising flour by folding it into the mixture using a large metal spoon. Stir until just combined.
Spoon mixture into the prepared tray and bake for approx. 25 minutes or until a skewer comes out clean when pushed into the center of the cake.
Remove the cake from the oven and let it sit on a cooling rack for 10-15 minutes.
For the topping
Add yogurt and maple syrup to a medium bowl and mix on low for approx. 30 seconds.
Slowly increase power to medium speed for approx. 3-5 minutes, or until peaks form.
To assemble, peel the baking paper off the cake, then transfer it to a serving plate.
Spread the whipped yogurt on top of the sponge and scatter with desired fruits and mint leaves. Cut, serve and enjoy!