- 150g unsalted butter
- 220g caster sugar
- 1 tsp vanilla extract
- 3 extra-large free-range eggs
- 1 cup Greek yoghurt
- 2 granadillas, pulp
- 300g self-raising flour
- 1 cup granadilla pulp
- 1 cup water
- ½ cup caster sugar
Preheat oven to 160 º C. Beat the sugar, butter and vanilla extract for 10-15 mins. Add the eggs 1 at a time, making sure they are mixed in well before next addition. Add the yoghurt and beat well. Stir in the granadilla pulp. Sift over the self-raising flour and fold in. Spoon into a 23.5cm bunt tin and bake for 35 mins or until a skewer comes out clean.
Whilst the cake is baking add all the syrup ingredients to a small saucepan and dissolve over a medium heat. Bring to the boil and cook until thick, for about 10-15 mins.
Once the cake is out of the oven, turn it out and spike it all over using a skewer and drizzle the granadilla syrup over the cake.
Recipe by Diane Heierli • Photography C&D Heierli