Granadilla Curd and Vanilla Cake | Rhodes Quality

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Granadilla Curd

1 x 240 g Rhodes Quality Granadilla Pulp Cup

125 g (½ cup) butter, melted

80 ml (⅓ cup) sugar

4 whole eggs

2 egg yolks

Vanilla Cake

4 large eggs

2 egg yolks

5 ml vanilla essence

250 ml (1 cup) milk

120 g plain yoghurt

600 g (2½ cups) cake flour

450 g (2½ cups) sugar

15 ml (3 tsp) baking powder

2.5 ml (½ tsp) salt

345 g butter, softened

Vanilla Icing

250 ml (1 Cup) butter, softened

500 ml (2 Cups) icing sugar, sifted

15 – 30 ml (1 – 2 Tbsp) milk

to decorate: small meringues


Granadilla Curd Place the Rhodes Quality Granadilla Pulp into a heat proof bowl along with the butter and the sugar. Add the whole eggs and the egg yolks. Whisk well to mix. Place the bowl over a saucepan of simmering water. Stir continuously until the mixture begins to thicken. Switch to a whisk and continue to whisk over the low heat until the curd is thick and glossy. Transfer to a clean jar, cool and refrigerate overnight. Vanilla Cake Place the eggs, egg yolks, vanilla, milk, and yoghurt into a bowl. Whisk to combine. Sift the flour, baking powder, and salt into the bowl of an electric mixer. Add the sugar and stir to combine. Add the butter and beat with the paddle attachment until breadcrumbs. Beat in the egg mixture, one half at a time until evenly blended. Divide the batter between your four small cake pans. (See note below.) Bake in an oven preheated to 180° C for 30 minutes, or until a skewer inserted into the middle of the cake comes out clean. Remove from the oven and cool. Transfer the cake layers to a wire rack to cool completely. Vanilla Icing. Make the butter icing by beating the butter until smooth, pale and light. Add the icing sugar and beat until well mixed and smooth. Add 15 - 30 ml (1 - 2 Tbsp) milk to soften the consistency if required. To assemble Place one layer of vanilla cake on a cake board. Spread with butter icing. Spoon granadilla curd onto the icing and spread evenly over the layer. Repeat with the remaining layers. Finish with a smooth layer of butter icing all over the cake. Decorate with extra granadilla curd and meringues if desired.
Cooking Tip

To achieve even sized layers, weigh the total batter and divide by four. Place even amounts of batter in each pan.


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