Banana & Granadilla Yoghurt Cake

INGREDIENTS

For the cake:
250g Soft butter
500ml Castor sugar (400g)
2 Large eggs
4 Mashed bananas (500ml)
2x175g Tubs granadilla yoghurt
4x250ml Self-raising flour ( 500g)

For the icing:
750ml Icing sugar (400g)
80ml granadilla pulp

MAKES ONE MEDIUM, ROUND CAKE

METHOD

For the cake:
1. Grease a 25cm tube cake pan.
Cream the butter & sugar in a bowl with a wooden spoon or electric beater until light & fluffy.
2. Add eggs & beat well.
3. Stir in banana, yoghurt & sifted flour.
4. Spoon into a prepared tin and bake at 180°C for 50-60 minutes or until a skewer comes out clean.
Turn the cake out & cool on a wire rack.

Method for the icing:
5. Sift the icing sugar in a bowl.
6. Add the granadilla pulp.
7. Beat until smooth.
8. Spread evenly over the cooled cake.

INFO & TIPS

*Drizzle extra granadilla pulp over the iced cake just before serving

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