This Banana and Granadilla Yoghurt Cake is a great teatime treat
250 g soft butter/margarine
500 ml castor sugar (400g)
2 large eggs
4 mashed bananas (500ml)
2 x 175 g tubs granadilla yoghurt
4 x 250 ml Sasko Self-Raising Flour (500g)
750 ml icing sugar, sifted (400g)
80 ml granadilla pulp
For the cake:
Grease the 25cm tube cake pan.
Cream the butter/margarine and sugar in a bowl with a wooden spoon or electric beater until light and fluffy, add the eggs and beat well. Stir in the banana, yoghurt and sifted flour.
Spoon into a prepared tin and bake at 180C for 50 – 60 minutes or until a skewer comes out clean. Turn the cake out and cool on a wire rack.
For the icing:
Sift the icing sugar in a bowl, add the granadilla pulp. Beat until smooth.
Spread evenly over the cooled cake.
Recipe and video provided courtesy of I Love Cooking.