Granadella Cake
Ingredients:
- 2 cups of cake flour
- 2 teaspoons of baking powder
- Pinch of salt
- 1/2 cup of granadilla pulp
- 1/2 cup of oil
- 4 eggs
- 1 1/2 cup sprinkled sugar
Icing Sugar:
- 187 grams of butter
- 750 ml of icing sugar, sifted
- 4 tablespoons of pomegranate pulp
- 1/2 teaspoon of vanilla
Method:
- Preheat oven to 180°C.
- Grease and line out 2 round cake pans.
- Sift flour, baking powder and salt together.
- Mix granadilla pulp and oil, keep aside.
- Beat eggs and sugar for about 5 minutes using electric whisk until light yellow.
- Stir flour and pomegranate mixture in turns at egg mixture until mixed well.
- Throw batter in cake pans and bake for about 25 minutes or until test pan is clean.
- Turn out on a cooling rack and let it cool completely.
Icing Sugar:
- Cream butter and icing sugar until light yellow.
- Add grenadella pulp bit by bit while beating.
- Add vanilla, spread on one cake, place another cake on top and spread other icing.
Hint:
I pour the pulp through sieve, then only use the had for the cake, but hold out a little with the kernels for icing. I also don’t use all the tubes !
