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Guava and Granadilla Yoghurt Cake
As seen on www.expressoshow.com
1kg Golden Cloud Vanilla Flavoured Muffin Mix
2ml Ground Cinnamon
1ml Cloves, ground
300ml Oil
450ml Granadilla Yoghurt
4 Eggs
1ml Tinned Granadilla Pulp
410g Koo Guava Halves, drained and chopped
Icing
75 ml Granadilla Yoghurt
300g Icing Sugar, sifted
Preheat oven to 180’C, and grease a large ring mould/cake tin with spray and cook.
Combine oil, yoghurt & eggs together and mix well.
In a large mixing bowl, combine the muffin mix with the cinnamon and cloves, add the oil mixtures and mix until a smooth lump-free batter forms.
Fold the chopped guavas and granadilla pulp into the batter and mix to combine.
Pour batter into ring mould and smooth the top of the batter so that it’s even.
Bake for 35 to 40minutes or when a skewer comes out clean.
Remove from the oven and turn out onto a rack and allow to cool.
For the icing:
Combine the icing sugar and yoghurt together, beat until a smooth lump free consistency is reached. Drizzle over the cake, once it has cooled completely. Dust with extra icing sugar before serving.
Serve with custard or ice-cream.
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