I'm Mikhaela.

I quit sugar five years ago when I was pregnant with my first son. It was making me fat, sick, lethargic and miserable. It was hard, but I got there and the reward has been incredible. For me and my family.

This is a personal blog. A place that I share #refinedsugarfree recipes and other family favourites.

Thanks for stopping by.


Passionfruit Cake

Passionfruit Cake

This cake has recently become a favourite of my husbands. I have made it 2 weeks in a row now. It's a great feeling when I see him cutting himself a slice for work, then enjoying another slice when he gets home from work THEN another for dessert. This cake must be pretty amazing!

Ingredients: 150 grams of soft unsalted butter, 1 tsp vanilla essense, 1 cup of organic fine sugar, 3 eggs at room temperature, 1 cup of greek plain yoghurt, 2 cups of organic self raising flour, lemon rind, jar of passionfruit OR 4 fresh passionfruit.

Start off by heating your oven to 170 and butter your cake tin.

You will need a cake mixer for this recipe. I am using my beloved KitchenAid. Start by putting the butter, vanilla and sugar in. This needs to be creamed for 10 minutes. Then add the eggs, one at a time until mixed through. Zest half a lemon into the mix. Then stir the yohurt then the flour in. Now, add half of the passionsfruit pulp. Pour into prepared cake tin and cook for 40 minutes (or until cake is a golden colour and springs back when you press the top gently)

While the cake is cooking put the rest of the passionfruit pulp in a saucepan, add 1/3 cup of organic fine sugar and a squeeze of lemon juice. Heat slowly while stirring gently. Turn the stove top off once the sugar has melted.

Pour this over the cake as soon as it is out of the oven and let it sit for 20 minutes. Then move to plate and serve. It goes incredibly well with thickened CREAM!! It will stay fresh for 3 days covered.