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Granadilla Cake

by Jumbo Shop

INGREDIENTS

Cake

  • 1 cup full-cream milk
  • 4 tablespoons (60 ml) oil
  • 4 tablespoons (60 ml) granadilla pulp
  • 4 eggs
  • 1½ cup castor sugar
  • 2 cups + 2 tablespoon cake flour
  • 2 teaspoon baking powder
  • pinch of salt
  • ½ teaspoon vanilla essence
  • extra butter for greasing

Butter Icing

  • ¼ block butter
  • 4 cups icing sugar sifted
  • ½ teaspoon vanilla essence
  • 2 tablespoons granadilla pulp

METHOD

  • Preheat the oven to 180 °C.
  • Heat the milk and stir in the oil and the granadilla pulp. Set aside.
  • Use an electric mixer and beat the eggs until light yellow in colour. Add the castor sugar bit by bit. Beat until puffy and light
  • . Sift the cake flour, baking powder and salt together.
  • Stir the flour mixture and the milk mixture into the egg mixture alternately, and stir until a batter forms. Stir in the vanilla essence.
  • Grease two round cake tins with a diameter of 20 cm with butter, and line with baking paper. Divide the batter as evenly as possible between the cake tins.
  • Bake for 25 minutes, or until the testing skewer emerges clean. Let the cakes cool inside the cake tins, and then turn out onto a cooling rack to cool down completely.

Butter Icing

  • Use an electric mixer to cream the butter until light yellow in colour.
  • Add the icing sugar little by little while stirring constantly. If the icing sugar stiffens too much, add a bit of granadilla pulp. Also add vanilla essence.
  • Keep on stirring until the icing sugar is creamy.
  • Place one cake layer on a suitable cake plate. Spread half of the butter icing on it. Place the other cake on top and spread the remaining icing.
  • Spoon rest of the granadilla pulp over it the iced cake.
  • Serve sliced.

Buy your Rhodes Granadilla Pulp here

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