Granadilla Cake


Puddings, tarts and cakes are always in my home. I remember dating my husband and at every Sunday lunch or dinner, a pudding of some sort was served. When my mother in-law used to visit us, guaranteed she would scratch through my baking cupboard and whip up a pud or 2. Renault man’s favourite cake is chocolate, or granadilla or I think milk tart, heavens they all his favourite!!!

Have fun baking.. and oh, everything must be room temperature…


5 Eggs

400g Castor sugar

120ml Oil

120ml Granadilla pulp

200ml Warm water

500ml Flour

6tsp Baking powder

2tsp Vanilla Essence

Pinch of salt


Oven 180°. Butter 2 standard cake tins and place parchment paper on the bottom of each.

Separate the eggs. Place the yolks and sugar in a mixing bowl and mix till pale yellow. The lighter, the better.

Mix together the dry ingredients and in a separate jug, mix together the wet ingredients. Add to the egg mix, alternate with the dry and wet ingredients.

Your mixer must be on a low speed.

In a separate bowl, add the egg whites with a pinch of salt and whisk till they are stiff. Add half the stiffened egg whites into the batter, mix by hand. Add the balance of the egg white, fold gently!

Pour equal portions into both bake tins. Bake for 35 to 40 minutes or until the tester comes out clean.

Once baked, remove and leave to cool


250g Softened stork

750g Icing sugar

250ml milk

80ml Granadilla pulp

1tsp Vanilla essence


In a mixing bowl add the butter and the pulp and mix.  Add the vanilla essence.

Slowly add the icing sugar and combine with small amounts of milk. You may not use all the milk. Mix till the ingredients have blended to form a soft butter texture.

Use a third of the icing to join the 2 cakes and spread the remainder of the icing all over the cake. Sprinkle a little cake glitter on the top.




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