Granadilla Cake
For your next dinner party, bring this decadent cake that's made with almonds and passionfruit.
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | gm |
butter
softened |
*
|
| 225 | gm |
sugar
castor |
*
|
| 4 | large |
eggs
|
|
| 1 | x |
lemon
grated rind |
*
|
| 250 | gm |
self-rising flour
self-rising |
* |
| 50 | ml |
milk
|
*
|
| 50 | ml |
passion fruit
pulp |
* |
| 25 | gm |
almonds
ground |
*
|
| 100 | ml |
lemon
juice |
*
|
| 25 | ml |
passion fruit
pulp |
* |
| 150 | ml |
sugar
castor |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 225 | gm |
butter
softened |
*
|
| 225 | gm |
sugar
castor |
*
|
| 4 | large |
eggs
|
|
| 1 | x |
lemon
grated rind |
*
|
| 2.5E+2 | gm |
self-rising flour
self-rising |
* |
| 5E+1 | ml |
milk
|
*
|
| 5E+1 | ml |
passion fruit
pulp |
* |
| 25 | gm |
almonds
ground |
*
|
| 1E+2 | ml |
lemon
juice |
*
|
| 25 | ml |
passion fruit
pulp |
* |
| 1.5E+2 | ml |
sugar
castor |
*
|
Directions
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add in lemon rind. Add in flour and milk and pulp to form a dropping consistency. Pour mixture into a greased and lined 20 cm square tin.
Bake at 180 degrees cup for 30 to 40 minutes until a skewer comes out clean when tested.
Remove from oven and pour over prepared syrup by combining syrup ingredients and heating gently without boiling. Pour mixture over the cake.
