Ingredients

Bundt Cake:
• 120g butter
• 1 cup Selati castor snow
• 5ml vanilla extract
• 2 large eggs
• 10ml baking powder
• 2ml salt
• 2 cups cake flour
• 125ml milk
• 15ml lemon juice
• Flesh of 6 granadillas

Topping:
• Flesh of 3 granadillas
• 130ml Selati icing snow
• Chopped pistachios to finish

Instructions

• Heat oven to 180°C.
• Grease a Bundt tin
• Add lemon juice to milk (it will curdle, this is fine)
• Add granadilla pulp to milk and stir
• With an electric mixer, whisk butter until creamy. Add sugar and vanilla extract and beat until pale and fluffy.
• Sift flour, baking powder and salt.
• Add eggs one at a time to butter and sugar, beating well after each egg.
• With the setting of your mixer on low, alternate adding flour and milk a little at a time until it is completely combined.
• Pour batter into Bundt tin
• Bake for 45 to 50 minutes, until golden brown
• Remove cake from the tin and place onto a cooling rack
• For the topping: Mix granadilla pulp and icing sugar until well combined. Add a bit of milk if the icing is too thick.
• Drizzle icing over cooled cake and top with pistachios.