GRANADILLA ORANGE BUNDT CAKE
250 g castor sugar,
250 g butter at room temperature,
280 g self raising flour,
2 ml salt,
4 jumbo eggs,
1 1/2 tbs grated orange rind,
115 g granadilla pulp,
5 ml pineapple essence,
150 ml milk
Glaze :
juice of 1 orange ( or more if needed ),
300 ml sifted icing sugar.
Blend together until it forms the right consistency for the topping glaze. Glaze once cake has cooled.
Preheat oven to 180 C and prepare a ring Bundt tin with spray and cook.
Cream butter and sugar together until pale and fluffy. Add 1 egg at a time beating well after each addition. Add granadilla pulp, essence and orange rind and beat further. Sift flour, salt and add into butter/egg mixture along with the milk in small alternate batches. Pour batter into Bundt tin and bake for 45 to 55 mins until golden or until a skewer comes out clean. Allow to cool before glazing.
Source and Photo: Gail Haselsteiner – recipe adapted from Food24.
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