Ingredients
Method
-
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
Ingredients
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
What a refreshing, innovative and flavorful cake!
We celebrated my husband and son’s birthday and made this with gluten free self raising flour. What a hit! The consistency was divine, the granadilla glaze, lime zest and cottage cheese was such a beautiful combination.
Could we post a picture?
Hi Joanne, we’d love to see it! You can post a picture on Instagram with the hashtag #icookedwwtaste, or join our recipe club on Facebook, and post it there. (https://www.facebook.com/groups/TASTECommunity/?source_id=1037348562964960) By posting a photo on one of these platforms, you could also win a R500 Woolies voucher. Winners announced each month in our print issue.
Tried this granadilla cake recipe did not turn out well at all. It was dry and the taste was bad. Only change I made was using 3/4 of a cup of sugar instead of a cup. I bake regularly and know what causes issues in cakes. I was very concerned about the consistency of the batter. I added additional yogurt it was still dry and tasteless. Pity as I was hoping with all the granadilla fruit that I have it would be nice to make this cake. Complete failure unfortunately. I think the wet to dry ingredient ratio is incorrect.
Hi Diane, we’ve had our team re-test the recipe as written exactly and we can confirm that it works.
Hi Diane, thank you for this feedback. We have passed this on to the food team and will re-test this recipe.