Granadilla Bundt Cake

TRH Granadilla Bundt Cake

Cake Ingredients:
4 eggs
300ml castor sugar
500ml flour
15ml baking powder
200ml milk
50ml granadilla pulp
100g Stork Bake
5ml vanilla essence
Granadilla Cream Cheese Topping Ingredients:
250g smooth cream cheese
100g Stork Bake
60ml granadilla pulp
500ml icing sugar

Whisk eggs and castor sugar together until thick, creamy and white.
Sift the flour and baking powder together and fold it into the egg and sugar mixture.
Heat milk, granadilla pulp and Stork Bake together. Do not boil.
Add vanilla essence and stir into batter.
Spoon into a large greased ring cake tin.
Bake for 25 – 30 minutes at 180ºC. Allow to cool.
In the meantime, mix Stork Bake and cream cheese then add the granadilla pulp.
Add icing sugar and mix well until smooth.
Spread granadilla topping over cake. Sprinkle with flaked almonds

Note: You can choose a buttercream passion fruit icing or a glazé icing instead

Source: Stork
Prepared, tried and tested by: Gail Haselsteiner