GRANADILLA MILK TART CAKE

Recipe and photo:  Rosemary Briggs
If you need a crowd-pleasing dessert but don’t have the energy for a 20-step recipe, THIS IS IT.
​This Granadilla Milk-Tart Cake uses a box cake mix and a 15-minute microwave topping, but the flavor? Next level. The secret is pouring the hot granadilla-infused condensed milk over the cake the second it comes out of the oven so it absorbs all that delicious, tangy goodness.

• For the Cake:
• 1 box vanilla or white cake mix
• 1 2/3 cups buttermilk (or Amasi)
• ​2 large eggs
• For the Granadilla Topping:
• 1 tin (385 g) condensed milk
• 1 tub (115 g) granadilla pulp
• juice of 1 fresh lemon
• Preheat your oven to 180°C
• Combine the cake mix, buttermilk (or Amasi), and eggs in a bowl.
• Mix well until smooth.
• Pour into a greased baking dish or pan and bake for 25–30 minutes until a toothpick inserted comes out clean.
• While the cake is baking, mix the condensed milk, granadilla pulp, and lemon juice in a large microwave-safe bowl.
• Microwave in Bursts: Crucial Step:
• Microwave the mixture for 12–15 minutes in short bursts of 1–2 minutes.
• Stir well after every single burst to prevent burning.
• It’s ready when it turns a slightly darker golden color and thickens up.
• As soon as the cake comes out of the oven, pour the hot granadilla mixture evenly over the hot cake
• Let it cool completely at room temperature, then pop it in the fridge to set before slicing.
• Pro tip:
• You can use Buttermilk or Amasi for the fluffiest sponge.