Granadilla Cake Recipe
25ml baking powder.
425ml castor sugar.
10ml vanilla or almond essence.
1 can (115g) granadilla pulp.
whipped cream and fresh fruit to decorate.
Preheat oven to 180°C.
Grease two deep round 21cm cake tins with butter.
In a bowl sift together the flour and baking powder 3 times.
In a separate bowl cream the butter and castor sugar thoroughly until very light and creamy.
Beat the eggs in a jug.
Add the eggs a little at a time to the creamed butter mixture, beating all the time.
Add the vanilla or almond essence.
Beat until the mixture is light and fluffy.
Place the granadilla pulp into a measuring jug.
Add enough water to the granadilla pulp to measure 125ml.
Fold the flour mixture into the creamed mixture alternately with the granadilla pulp mixture and milk using a wooden spoon. (Do Not beat once the flour has been added, just stir until properly mixed.)
Pour the mixture into the prepared cake tins.
Bake for 30-40 minutes or until a testing skewer inserted into the centre comes out clean.
Remove from the oven and leave to stand in the cake tins for about 15 minutes before turning out onto a wire rack.
Once cooled decorate with whipped cream and fresh fruit.