March 30, 2026

Granadilla Cake

Serves:

Cooking Time:

< 30 min

Ingredients:

Cake: 3large egg(s) 310ml castor sugar 250ml LANCEWOOD® Low Fat Plain Yoghurt 160ml canola oil 5ml vanilla essence 60ml granadilla pulp 560ml self-raising flour salt a pinch

Icing: 230g LANCEWOOD® Medium Fat Plain Cream Cheese at room temperature 60ml granadilla pulp fresh or canned 250ml icing sugar 100g butter soft 5ml vanilla essence 15ml milk

To finish: granadilla pulp fresh or canned coconut flakes toasted fresh mint leaves

Method

Cake:

Preheat the oven to 175°C. Grease and line two 20 cm in diameter cake pans.
Beat the eggs, castor sugar, yoghurt, oil, vanilla essence and granadilla pulp together. Sift the flour and salt into the yoghurt mixture. Whisk until smooth.
Pour the batter into the prepared cake pans. Bake for 25 – 30 minutes or until a skewer inserted comes out clean.
Cool slightly in the pan before turning out on a wire rack and leave to cool completely.

Icing: Beat the cream cheese, granadilla pulp, icing sugar, butter and vanilla essence together until smooth. Add a little milk if necessary if the icing is too firm.

To assemble & finish:

Place one cake on a serving plate. Spread with 1/3 of the icing.
Place the other cake on top and spread the remaining icing on top.
Drizzle granadilla pulp over and top with toasted coconut flakes and a few mint leaves.