GUAVA AND GRANADILLA YOGHURT CAKE

Icing 75 ml granadilla yoghurt 300 g icing sugar, sifted

Cake 1 kg Golden Cloud Vanilla Flavoured Muffin Mix 2 ml ground cinnamon 1 ml cloves, ground 300 ml oil 450 ml granadilla yoghurt 4 eggs 1 ml tinned granadilla pulp 410 g KOO Guava Halves in Syrup, drained and chopped KITCHEN GADGETS:

Large ring cake tin, Large mixing bowl, Spray and Cook

METHOD:

For the cake: 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 guava halves 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 40 minutes 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.

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