Granadilla yoghurt cake

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2 servings Prep: 30 mins, Cooking: 55 mins
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By Food24 November 03 2009
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Ingredients (10)

CAKE
175 ml oil
240 g white sugar
3 eggs
5 ml vanilla — essence
380 g self-raising flour — self-raising
175 ml yoghurt — granadilla flavoured
175 ml milk
SYRUP
100.00 g white sugar
100.00 ml water
115.00 g granadillas — pulp
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Method:

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.



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