Granadilla & Chocolate Bundt Cake

I’ve just returned from a blissful holiday and honestly struggling to fit baking into my routine at the moment. I’m fully back into swing at work but I’m just completely knackered in the evening – it is however almost the weekend so I’m sure my baking gloves will be dusted off and in full use again.

While I dust them off, I thought I’d share the recipe of this delicious granadilla and chocolate bundt cake, the perfect summer tea-time treat! I personally adore this flavour combination as they so perfectly compliment each other, with the granadilla cutting through the sweetness of the chocolate. The soaking of the syrup in the cake also ensures that it’s moist and decadent and the addition of semolina and ground almonds provides a unique texture that is just divine! You could either create a big or mini bundt cakes or like me, a combination of the two.

Ingredients:

Granadilla Bundt Cake:

  • 6 large eggs
  • 375g caster sugar
  • zest of 1 or 2 lemons depending on your preference
  • 200ml olive oil (lightly flavoured so it doesn’t overpower the taste)
  • 135g full fat plain yoghurt
  • 35ml granadilla puree
  • 165g self rising flour
  • 75g ground almonds
  • 75g fine semolina
  • 1/2 tsp baking powder

Granadilla Syrup:

  • 100ml granadilla puree
  • 100g caster sugar

Chocolate Glaze:

  • 150g chocolate (I used Lindt Surfin Couverture)
  • 200ml double cream

Method:

Preheat the oven to 180C (160C fan) and lightly grease your bundt pan, either one big Bundt pan or two of the mini bundt pans. To ensure the cake comes out easily, lightly coat the pan with flour by dusting the inside of the pan with a little extra flour and tapping out any excess.

In an electric mixer, on high speed for approximately 5 minutes, whisk together the eggs, caster sugar and lemon zest until the mixture is pale and light. In a separate bowl or jug, whisk together the oil, yoghurt and granadilla puree. Pour the oil mixture into the egg mixture and whisk briefly to combine. In a separate medium sized bowl, whisk together all the dry ingredients, then add them to the egg mixture, mixing until just combined. Pour the batter into the prepared bundt pans, placed on a baking tray and bake in the preheated oven for roughly 45-50 minutes or until a skewer inserted into the cakes comes out clean.

Once you remove the bundt from oven, place the pan onto a wire rack to settle for exactly ten minutes before removing it. Turn out onto a wire rack to cool slightly.

To make the syrup, in a small saucepan bring the granadilla and sugar to a simmer, allowing to cook just until the sugar has dissolved. Whilst the cake is still warm, generously brush the syrup all over, allowing it soak into the cake. Set the cake aside until completely cooled.

When it has completely cooled, make the chocolate glaze by chopping the chocolate and placing it into a bowl. Bring the cream to a simmer in a small saucepan and then pour over the chocolate, setting aside for a few minutes before stirring it together to form a smooth ganache. Place the glaze in the fridge for roughly 15-20 minutes or until the glaze has thickened up but it still pourable. Set the cake, still on a wire rack, over a piece of wax wrap and pour the ganache all over the cake (the paper will catch any drips that fall from the cake).

Enjoy!

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