Granadilla love

We celebrated my grandmother's, who is my inspiration, mentor and role model, birthday this weekend, so I offered to do the banking. It was the perfect opportunity to try out a cake I've been meaning to bake... A granadilla cake.

With this post I want to wish my grams a happy birthday and many blessed years to come.

My mum used to bake granadilla cakes for a local coffee and gift shop. And sometimes she made us one as well. She recently gave me the recipe and I had to try it myself.

I absolutely love this cake recipe! The cake is rather damp, especially with the syrup that is poured over the cake when it comes out of the oven. The icing is smooth, creamy and sweet but not too sweet. My mum used to make a layered cake but I decided to make two separate cake forms. It was great fun trying to bake this cake after so many years.

I couldn't find any fresh ganadillas in our town so I used some canned ganadilla pulp which worked just as well.

I would love to bake it for a spring garden party, but I believe it is suitable for any occasion.

I am happy to report that my grandmother and the guests loved the cake! It might not be as good as the ones my mum made back in the day but it was delicious!

Next time you want don't know what to take to a party, try this cake. You will not be disappointed. I would love to see your results to tag me in your social media posts. Happy baking!

Ingredients

Cake:

2 cups all-purpose flour

1 tablespoon baking powder

1 cup sugar

3 eggs separated

125 ml vegetable oil

125 ml water

Syrup:

1 cup sugar

1 cup water

115 g canned granadilla pulp strained

Icing:

125 ml castor sugar

2 tablespoons cornstarch

3 tablespoons all purpose flour

375 ml milk

2 egg yolks

115 g canned granadilla pulp

230 g cream cheese

Method

Cake:

1. Preheat the oven to 180˚C.

2. Sift the flour and baking flour together.

3. Whisk the sugar, egg yolks, oil and water together.

4. Mix the egg mixture with the dry ingredients.

5. Using an electric mixer, beat the egg whites until they are stiff.

6. Fold the egg whites into the batter.

7. Divide the mixture between two greased pans.

8. Place into the oven for 25 to 30 minutes.

Syrup:

1. Add all the ingredients together in a pot.

2. Bring the mixture to boiling point, stirring continuously.

3. Pour immediately over the cake when it comes out of the oven.

Icing:

1. Add the sugar, cornstarch, flour and milk together and heat it up.

2. Stir regularly until it becomes thick.

3. Add the egg yolks and let it simmer for 2 minutes whilst mixing.

4. Add the granadilla pulp and set aside to cool.

5. Once it has cooled, add the cream cheese and mix well.

6. Ice the cake once it has cooled off.

Notes:

• Any vanilla cake recipe can be used with this syrup and icing.

• You can pour some of the pulp over the cake once it has been iced for some extra flavour and decoration.

Download:

Granadilla cake.pdf

Download PDF • 109KB