1. Preheat your oven to 180°C/350°F and grease a Bundt tin with non-stick spray. I usually give it a quick dust of flour too, just to be safe.
2. In a large mixing bowl, cream 250 g butter and 250 g castor sugar together until pale and fluffy, don’t rush it, take your time for a nice airy texture.
3. Add 4 jumbo eggs, one at a time, beating well after each addition. It’ll look a bit curdled at first; don’t panic, it’ll come together.
4. Stir in 115 g granadilla pulp, 5 ml pineapple essence, and 1 1/2 tbsp grated orange rind. Beat until everything’s evenly mixed and smells heavenly.
5. Sift together 280 g self-raising flour and 2 ml salt, then fold into your butter-egg mixture alternately with 150 ml milk.
6. Start and end with flour. Don’t overmix; just until combined.
7. Pour the batter into the prepared Bundt tin and smooth the top.
8. Bake for 45–55 mins, or until the cake is golden and a skewer inserted comes out clean.
9. Let the cake cool in the tin for about 10 mins, then turn it out onto a wire rack to cool completely.
10. Mix the juice of 1 orange with 300 ml sifted icing sugar until you get a smooth, pourable consistency.
11. Pour over the cooled cake, letting it drip down the sides.

Pro Tip:

1. If your glaze is too thick, add a splash more orange juice; too runny, add a bit more icing sugar.