Greek yoghurt cake with granadilla syrup

A pot of softly whipped cream served alongside will make this a very special teatime treat indeed.
recipe, bake, cake, yoghurt, granadilla, dessert
Image by:
Recipe from: 21 January 2016
Preparation time: 15 min
Cooking time: 55 min


  • 80
    flavourless vegetable oil
  • 2
    extra large whole eggs
  • 200
    Greek yoghurt
  • 140
    castor sugar
  • zest of 1 lemon
  • 2
    lemon juice
  • 1
    vanilla extract
  • 170
    self raising flour
  • 60
  • `50
    ground almonds
  • 1
    baking powder
  • pinch of salt
  • 100
    castor sugar
  • 125
  • 60
    freshly squeezed lemon juice
  • 125
    fresh granadilla pulp
Servings: Change Serving



Preheat the oven to 180º C.

Grease or spray a bundt tin with  non-stick cooking spray. In a large jug, whisk together the oil, eggs, yoghurt, lemon juice, zest and  vanilla extract. Use a balloon whisk to ensure the ingredients are well combined.

In a separate bowl, sift together the flour, semolina, ground almonds, baking powder and salt. Tip the unsifted ground almonds into the flour. Pour the wet ingredients into the sifted flour and mix until the batter is smooth. Pour into the greased tin and bake for about 40 – 45 minutes. The baking time will depend on the depth of your bundt tin, so check for doneness after 35-40 minutes.

Set the cake aside to cool in the tin for at least 10 minutes before carefully turning out. If the cake is too hot, it will stick to the base of the tin and you’ll loose the defined scallop shape.

In the meanwhile, make the granadilla syrup. Place all the syrup ingredients in a small sauce pan and bring up to the boil. Boil on quite a high heat to reduce the liquid. If you’re using fresh granadilla pulp, skim any foam or scum off the top as the syrup bubbles away. Reduce down by half until slightly thick and syrupy. Brush the sides of the warm cake with the syrup and slowly pour the remainder over the top of the cake. Serve at room temperature with whipped cream or mascarpone.

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.


Read more on: yoghurt  |  recipe  |  dessert  |  bake  |  cake


Beer braaied beef short ribs

2016-09-21 14:37

Tip of the day

Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

Find a recipe



Review: Three Wise Monkeys in Sea Point

We try some ramen and poké bowls at Sea Point's newest Asian go-to.

  • Cubana (Claremont)
    The food was excellent. The service was shocking, management apathetic and the ambien...
  • Rcaffé restaurant
    Don't bother eating there. I have had it with the attitude. I don't like the fact t...

Find a restaurant

There are new stories on the homepage. Click here to see them.