A delicious tea time treat with a sweet granadilla glaze. Mini Bundt cakes are perfect for afternoon tea parties but you can use this recipe to make one large one if you prefer.

Ingredients

Bundt

• 200 g (2 C) cake flour
• 170 g (1 C) white sugar
• 3 ml bicarbonate of soda
• 1 ml salt
• 3 eggs
• 125 ml buttermilk or plain yoghurt
• 100 g butter, melted
• 1 x 115 g Rhodes Quality Granadilla Pulp Cup, seeds strained and reserved

Granadilla Icing

• 500 ml (2 C) icing sugar
• reserved Rhodes Granadilla Pulp seeds
• juice of 1 lemon
• 30 – 60 ml (2 – 4 T) hot water

Method

1. To prepare the Bundt, sieve together the flour, sugar, bicarbonate of soda and salt into a large bowl.
2. Whisk the eggs, buttermilk, butter and strained Rhodes Quality Granadilla Pulp together.
3. Beat the egg mixture into the dry ingredients until the batter is smooth and well combined.
4. Divide the batter between 12 mini Bundt moulds which have been well sprayed with non-stick spray.
5. Bake in an oven preheated to 180C for 20 minutes or until the Bundt’s are well risen, golden and baked through.
6. Cool.
7. To make the icing glaze, sift the icing sugar into a large bowl.
8. Add the lemon juice and the reserved granadilla seeds.
9. Use a whisk to add enough hot water to the icing to make a smooth thick glaze.
10. Pour the icing over the Bundt cakes and allow to set before serving.