Granadilla yoghurt cake

Recipe from: 10/21/1993 12:00:00 AM
Ingredients 12
Servings 2
Time 20-30 min

Ingredients

  • CAKE
  • 175
    ml
    oil
  • 240
    g
    white sugar
  • 3
    extra-large eggs
  • 5
    ml
    vanilla essence
  • 380
    g
    self-raising flour
  • 175
    ml
    plain or granadilla yoghurt
  • 175
    ml
    milk
  • SYRUP
  • 100
    g
    white sugar
  • 100
    ml
    water
  • 115
    g
    granadilla pulp
 

Method

+/- 55 min
 
Preheat the oven to 160 ºC (325 ºF). Thoroughly grease two 20 cm cake tins with margarine. Beat the sugar and oil together until blended. Add the eggs and beat until light and fluffy. Add the vanilla essence and beat well. Sift the self-raising flour and blend the yoghurt with the milk. Add the yoghurt mixture to the sugar mixture, alternating with the self-raising flour. Mix well before dividing the mixture in half and turning it into the two prepared tins. Bake for about 55 minutes or until a skewer inserted in the centre of each cake comes out clean. Meanwhile, heat the sugar and water, stirring continuously. Ensure that the sugar has dissolved before the mixture comes to the boil. Add the granadilla pulp, bring to the boil once more and boil for about 2 minutes. Turn out the cakes on a plate after removing them from the oven and prick the crust all over with a thin testing skewer. Pour the hot syrup over the cakes. Allow the syrup to be absorbed by the cakes and serve hot or cold with a dollop of cream, if desired. Makes 2 small cakes.
 

Read more on: bake  |  fruit
 

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