Directions:
- Preheat oven to 180°C Grease 22cm square tin and line base with baking paper.
- Put yoghurt, oil, eggs and sugar into large bowl. Stir until smooth.
- Add pineapple, stir briefly.
- Sift in flour and baking powder and carefully fold in using large metal spoon.
- Spoon into tin, smoothing top.
- Bake for about 40 minutes or until golden and firm to touch.
- Leave in tin to cool on cooling rack.
- Once completely cool, remove cake from tin and peel off baking paper. Dust with icing sugar if liked and cut into 16 squares.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.75 Kcal (1862 kJ) | ||
| Calories from fat | 220.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.51g | 38% | |
|---|---|---|---|
| Cholesterol | 54.56mg | 18% | |
| Sodium | 444.95mg | 19% | |
| Potassium | 183.69mg | 4% | |
| Total Carbs | 49.63g | 17% | |
| Sugars | 30g | 120% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 4.31g | 9% | |
| Iron | 1.6mg | 9% | |
| Calcium | 118.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 383.76 Kcal (1607 kJ) | ||
| Calories from fat | 190.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.15g | 38% | |
|---|---|---|---|
| Cholesterol | 47.08mg | 18% | |
| Sodium | 383.93mg | 19% | |
| Potassium | 158.5mg | 4% | |
| Total Carbs | 42.83g | 17% | |
| Sugars | 25.89g | 120% | |
| Dietary Fiber | 1.83g | 9% | |
| Protein | 3.72g | 9% | |
| Iron | 1.4mg | 9% | |
| Calcium | 102.2mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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