Mothers’ Day Granadilla Cake
It has a moist and fluffy centre, with a sweet and tangy taste experience from using fresh Granadillas.
Mothers’ Day Granadilla Cake It has a moist and fluffy centre, with a sweet and tangy taste experience from using fresh Granadillas. |
| Servings | Prep Time |
| 6people | 10min |
| Cook Time |
| 25min |
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Ingredients
Cake ingredients
- 1 1/2cups self raising flour
- 3/4cups sugar
- 1/2cup cooking oilor butter
- 1/2cup cold milk
- 2large eggs
- 5ml vanilla essence
- pinch salt
- 100gr granadilla pulp from fresh granadillasor store bought granadilla pulp
For the Icing
- 2tablespoons granadilla pulp(pulp from one fresh granadilla)
- 1 1/2cups confectioners sugar/icing sugar
Instructions
- Preheat the oven to 180 degrees Celsius, and prepare one bunt or ring cake pan with nonstick spray.
- Add all the ingredients for the cake to an electric mixer, beat for 3 – 4 minutes, starting on medium speed and progressing to high speed.
- Scrape and mix all the ingredients in the mixing bowl with a spatula, and transfer the batter to the prepared cake pan.
- Bake for 20 – 25 minutes, if your tester comes out clean, your cake is done.
- Transfer cake to a cooling wire to cool.
- Place the icing sugar to a clean electric mixer bowl. Add the pulp of one granadilla, put the mixer on medium speed, and add more pulp as needed until icing sugar becomes a little droopy.
- Don’t add too much pulp too quickly then your icing will be too runny, add little at a time and increase the speed of the mixer until desired thickness are reached.
- Pour icing over cooled cake, and serve with lots of love and care.
Recipe Notes
This cake recipe is such a family favorite and a quick way to whip up a vanilla cake or some cupcakes. Use the base of this recipe (without the pulp) and combine it with your own flavors for a different cake. This is one version of what we in South Africa would call “’n klop en bak koek”. One of those recipes Mum would have in her recipe collection.