Table of Contents
Add the vanilla and beat in the eggs one at a time. Add yoghurt and granadilla pulp and sift in the flour. Spoon the batter into a greased 23 cm bundt cake tin. Bake for 35 minutes. Cool slightly. To make the glaze, mix the sugar and granadilla pulp. Drizzle the mixture over the cake. Sprinkle the lime zest over and serve with the cottage cheese.
Preheat the oven to 180°C. Add flour, baking powder, caster sugar, melted butter, free-range eggs and milk to a large bowl. Whisk until combined and smooth. Spoon into a greased loaf tin and bake for 40 minutes, or until set but still moist. Remove from the heat and leave to cool. Combine the pulp of granadillas with crème fraîche.
Preheat the oven to 160°C. Beat the butter and sugar until pale and creamy. Add the vanilla and beat in the eggs one at a time. Add yoghurt and granadilla pulp and sift in the flour. Spoon the batter into a greased 23 cm bundt cake tin.
Keep the whisk running and . . . . Add the egg yolks and whisk for 1 more minute. Pour 1 small tin of granadilla in a jug and top up with milk to 250ml , add 200g of soft butter and place in the microwave for 1 minute.
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