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Granadilla Cake

Makes 1 cake



    • 125 g Butter
    • 200 g castor sugar (250ml)
    • 4 extra large eggs
    • 300 g Sasko Cake Flour
    • 125 cornflour
    • 15 ml baking powder
    • 125 ml water
    • 60 ml granadilla pulp, fresh or canned
    • Preheat oven at 180°C. Spray 2 x 20cm cake pans with non stick cooking spray.
    • Cream butter and sugar very well together. Add eggs one at a time, beating well after each addition.
    • Sift dry ingredients and add alternately with the water to creamed mixture. Stir in granadilla pulp.
    • Pour mixture into pans. Bake for 20-25 minutes. Remove from oven and cool.


    • 120 g butter
    • 500 ml icing sugar
    • 50-60 ml granadilla pulp, fresh or canned
    • Cream the butter until soft. Add icing sugar and pulp, beat until light and fluffy.
    • Use half of the icing to sandwich the cake together then ice top of cake.
    • Decorate with extra granadilla pulp if desired.