Granadilla is good for the body and soul. For many South Africans, it’s a delicious reminder of childhood treats. Maybe you were even the naughty little so-and-so who used to sneak MIAMI’s Granadilla Pulp out of your Aunty’s kitchen for a treat! Did you know it’s a fantastic way to add interest to your baking, however? Let’s take a look.
Good for everything
Did you know that granadilla has a great health profile, too? It’s packed with powerful antioxidants, gives you Vitamin A and C, and is a great source of magnesium and iron. Not bad for a treat fruit, right? It also has a low GI value and can help lower the overall GI of baked goods, too. In fact, it may help improve insulin sensitivity in some people.
There’s 100 ways to enjoy granadilla, but we love it in baking. It provides a gentle, but notable, acid profile. This means it can lift tastes that would be too doughy without it. The pips add some gentle fibre to keep the dough light. And that subtle taste profile pairs well with savoury as well as lifting sweet. What can you make with MIAMI’s Granadilla Pulp? Let’s look at some great ideas!
The Granadilla-Thyme Surprise
If your sweet tooth isn’t all that, you might like the unexpected burst of thyme in this one. You’re going to make a fairly standard white cake, but lift it with granadilla, lemon, and thyme.
What you need:
Cake:
- 170g salted room temperature butter
- 210g self-rising flour
- 170g castor sugar
- 3 eggs (large)
- Juice and zest of 1 large lemon (2 TBSP)
- 2 TBSP fresh thyme
- 1/2 can MIAMI Granadilla Pulp
- 80g double cream yoghurt
- Pinch of salt
Syrup:
- 100ml lemon juice
- 75g castor sugar
- 1 tsp lemon zest
Curd:
- 3 large eggs
- 115g castor sugar
- 1 ½ can MIAMI Granadilla Pulp
- 1 TBSP cornflour premixed with water to a paste
- 60g butter
- You can also add crème fraiche when you serve.
Set the oven to 160°C, line/grease a loaf tin, and beat together the butter and sugar for the cake. Add the eggs once it’s fluffy, then stir in the zest and lemon juice, the granadilla pulp, and the remaining ingredients. Mix well, but don’t overmix the batter. Spoon into the tin, and bake until ready, which should be about an hour.
Make the syrup on the stove, stirring everything together in a small saucepan. Bring to the boil and allow to reduce for about 2 minutes, then cool. When the loaf comes out of the oven, prick the top and pour the syrup over. Leave it to cool.
Mix everything but the butter for the curd, beat well, then stir over low heat. Once it’s warm, add the butter and stir well. Once the mixture starts to boil, remove, and place in a chill-proof bowl. Cover with cling film and allow to cool. Serve the cake with the curd and crème fraiche and enjoy!
Other fantastic ideas
Keen to add some granadilla to other tasty treats? It makes a fantastic way to lift fairy-based muffins, so why not try a granadilla and yoghurt muffin batch? Or just plain granadilla if you’d like! You can even try the lemon syrup from above over a granadilla cupcake with a cream cheese icing. Or add a little to your banana bread for a personal touch.
With this powerful little MIAMI friend in your pantry, baking will be a whole new taste adventure!
