This granadilla cake, or passion fruit as you might call it, reminds me of our first Boxer.
Maxine was still a puppy when we moved into a house a block from the beach in Gordons Bay. The house was run down and neglected, but part of the lack of attention had resulted in a wild granadilla vine at the bottom of the garden. We did not get to eat many of the fruit from the passionflower plant, as Maxine developed a taste for them. If she could not open them herself she would bring the treat she had picked for me to open and spoon feed her. She still has this love and to date we have not seen one granadilla from our vine at home. I know there is fruit as I have seen the flowers and the green start to what Maxine considers hers. So, when I want granadilla’s I buy them. I decided to use them instead of milk to make a cake, and the taste was extremely refreshing – and no, Maxine did not get a taste.
Granadilla Cake / Passion Fruit Cake
- 125 g self raising flour
- 125 g sugar - I used fructose
- 125 g softened butter
- 5 mls vanilla purée
- 10 mls baking powder
- 2 eggs
- 60 mls granadilla pulp
- Preheat the oven to 180° Celsius
- butter and line a cake pan
- mix together all the ingredients
- pour the mixture into the pan and bake for 30 minutes
- allow to cool before removing from the pan