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20 minutes

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45 minutes

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Chocolate-cherry sour cream cake

50 minutes

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30–35 minutes

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Cake recipes

Granadilla cake

35 minutes

Granadilla cake

By Hannah Lewry

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

For the cake:

150 g butter
220 g caster sugar
1 t vanilla extract
4 free-range eggs
1 cup Greek yoghurt
2 granadillas
300 g self-raising flour

For the glaze:

4 t sugar
2 granadillas
2 limes, zested
250 g smooth cottage cheese

Method

Preheat the oven to 160°C.

Beat the butter and sugar until pale and creamy. Add the vanilla and beat in the eggs one at a time. Add yoghurt and granadilla pulp and sift in the flour.

Spoon the batter into a greased 23 cm bundt cake tin. Bake for 35 minutes. Cool slightly.

To make the glaze, mix the sugar and granadilla pulp. Drizzle the mixture over the cake.

Sprinkle the lime zest over and serve with the cottage cheese.

Cook's note: A tangy, fruity cake that makes the perfect tea-time treat, any day of the long week.

Browse more cake recipes here.

This recipe first appeared in the April 2018 issue of TASTE Magazine

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Beef with oyster sauce

Ultimate chicken and amasi slaw waffles

Amasi bundt cake with crème fraiche frosting

Coconut-and-banana three-milk cake

Reduced sugar chocolate-cherry sour cream cake

Chocolate-cherry sour cream cake

Spiced coffee chai bundt cake with coffee-toffee sauce

Two-ingredient pizza bases

Sesame-and-Gorgonzola biscuits

Classic choc chip cookies

Double choc-chip and macadamia cookies

Mom’s Nutella-and-hazelnut muffins

Granadilla cake

Granadilla cake

Ingredients

Method