Granadilla Cake

Background

Bright, fragrant, and lightly tangy, a granadilla cake celebrates the tropical perfume of passion fruit in a soft, buttery crumb. In Southern Africa, especially South Africa and Zimbabwe, home bakers have long folded fresh granadilla pulp into classic sponge-style batters and whipped it into simple icings. The fruit’s floral acidity balances sweetness, so you get a cake that feels lively rather than heavy. This version keeps the method straightforward: a familiar creaming technique for reliable rise, then a quick frosting that highlights fresh granadilla character.

Ingredients

For the cake

• 3/4 cup fresh or thawed granadilla pulp (seeds strained optional)
• 2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1/2 cup room-temperature unsalted butter
• 3 large eggs
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 1 teaspoon vanilla extract

For the frosting

• 1/2 cup softened unsalted butter
• 3 cups sifted powdered sugar
• 1/4 cup strained granadilla pulp
• 1–2 tablespoons milk, as needed

Preparation

Preheat the oven to 350°F/180°C. Grease and line two 8-inch round cake pans. If you prefer fewer seeds in the crumb, strain the granadilla pulp through a sieve, reserving the fragrant juice and stirring in a spoonful of seeds for texture if you like. Measure and set out the all-purpose flour, white sugar, unsalted butter, eggs, baking powder, salt, milk, and vanilla extract so everything is at room temperature for a smooth batter.

Method

1. Make the dry mix: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
2. Cream the base: In a separate large bowl, beat the unsalted butter and white sugar until pale and fluffy. Add the eggs one at a time, mixing well after each addition, then blend in the vanilla extract.
3. Combine wet and dry: Stir the milk into the creamed mixture in two additions, alternating with the dry mix. Mix just until the batter is smooth and no streaks of all-purpose flour remain.
4. Fold in fruit: Gently fold in the prepared granadilla pulp so the batter stays airy.
5. Bake: Divide the batter between the pans and smooth the tops. Bake until the centers spring back lightly and a tester comes out clean, about 25–30 minutes.
6. Cool: Rest the cakes in their pans for 10 minutes, then turn out onto a rack to cool completely before frosting.
7. Frosting: Beat the softened unsalted butter until creamy. Gradually add the powdered sugar, mixing until fluffy. Beat in the granadilla pulp. If needed, add a splash of milk for a smooth, spreadable consistency.
8. Assemble: Place the first layer on a plate, spread a generous layer of frosting, top with the second layer, and finish with swirls of frosting. For a brighter look, dot the top with a few reserved granadilla seeds.

Serving and Enjoyment

Serve slices at room temperature so the crumb is tender and the aroma of granadilla is vivid. The buttery base frames the fruit’s tang, while the frosting adds a cool, velvety finish. Pair with unsweetened tea or a lightly roasted coffee to let the tropical perfume of granadilla stand out.

Storage

Keep the frosted cake covered and refrigerated for up to 3 days. For the best texture, let slices stand at room temperature for 15–20 minutes before serving. Unfrosted layers can be wrapped airtight and frozen for up to 2 months; thaw, then add the granadilla frosting just before serving.

Tips and Variations

• Seed texture: For a classic look, include a spoonful of granadilla seeds in both the batter and the frosting; for a smoother finish, strain completely.
• Cupcakes: Portion batter into lined tins and bake until tops just spring back; finish with a swirl of the same granadilla frosting.
• Glaze option: Skip frosting and whisk a quick glaze with powdered sugar and a few teaspoons of granadilla for a shiny, tangy finish.
• Dairy notes: If you prefer a lighter crumb, replace a few tablespoons of milk with extra granadilla pulp for added zing.

FAQ

Can I make it a single-layer sheet cake?

Yes. Bake in a lined 9×13-inch pan and frost the top. Start checking doneness near the earlier end of the bake window and rely on visual cues. You’ll still get full granadilla flavor with simpler assembly.

Why is my crumb dense?

Overmixing after adding the dry ingredients can toughen the cake. Mix only until the all-purpose flour disappears, and fold in the granadilla gently. Room-temperature unsalted butter, properly beaten with white sugar, also helps build structure.

Can I reduce sweetness?

Yes. Cut the white sugar in the batter by 2–3 tablespoons and balance the frosting by adding a touch more granadilla pulp or a small splash of milk for a softer, less sweet finish.