Granadilla & lime colada cake

December 2, 2021

This cake is light and delicate, so use a metal spoon or whisk attachment as opposed to a paddle beater when folding to keep the air in the cake and maintain its fluffy texture.

INGREDIENTS

  • 5 eggs, at room temperature
  • 165 grams caster sugar
  • 1 tsp. finely grated lime rind
  • 150 grams plain flour
  • 1 tsp. baking powder
  • 125 grams unsalted butter, melted, cooled slightly
GRANADILLA SYRUP
  • 1 cup coconut milk
  • 170 grams canned granadilla pulp
  • 1⁄2 cup condensed milk
  • cup dark rumCOCONUT TOPPING
  • 1 tin coconut cream, unopened, unshaken, refrigerated for at least 2 hours
  • 300 ml heavy cream 2 Tbsp. icing sugarTO SERVE
  • 2 Tbsp. granadilla pulp
  • 1⁄4 cup flaked coconut, lightly toasted
  • 1 lime, zested

METHOD

PREHEAT oven to 180°C. Grease a 22 cm x 33 cm x 4 cm baking tin. Line the base and sides with baking paper, extending the paper 5 cm over each side.
BEAT eggs, sugar and rind in a bowl with an electric mixer until pale and thick.
SIFT flour and baking powder twice through a fine mesh sieve, in a separate bowl. Sift this a third time evenly on to the egg mixture and fold in until well combined. Fold in the butter.
POUR into the baking dish and tilt tin

HANDS-ON TIME 35 min | TOTAL TIME 1 hour 5 min | SERVES 12 | VEGETARIAN

ALSO SEE FLOURLESS ORANGE & WHITE CHOCOLATE CAKE RECIPE 

Flourless orange & white chocolate cake

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