For the sake of our sanity, we usually buy Lumarco Food’s Granadilla pulp! – available in-store. Fresh granadillas are too fickle; some may produce a lot of sweet pulp while others deliver a mingy amount of sour pulp. It can drive one crazy so we settle for the bought variety and then (mostly) know for sure we’re getting consistency.
- 125 ml bought granadilla pulp with seeds
- 90 ml granadilla juice (like Liquifruit)
- 125 ml apricot jam
- 10 ml corn flour
- 150 g (a packet of) Marie biscuits
- 65 ml melted butter
- 2 x 250 g tubs smooth or creamed cottage cheese
- 2 x 385 g cans sweetened condensed milk
- 90 ml bought granadilla pulp, strained through a sieve to remove the seeds
- 65 ml lime or lemon juice (use a little more if you love tart)
Chef’s hint: The longer this cake stays in the oven, the firmer it sets so do not bake it for any longer than specified – it may turn out stodgy. It should be a little wobbly when you take it out of the oven – it’s your guarantee that it will set into a soft, creamy consistency. So yum!
First make a seeded glaze for the top of the cake. In a small saucepan, heat the granadilla pulp with seeds, the juice and the jam until the jam has melted and the mixture is boiling. Mix the corn flour with a little cold water into a smooth paste and stir into the mixture until thickened. Remove from heat and set aside to cool.
Now, the cake. Place the biscuits in a processor and process (or bash them into fine crumbs with a rolling pin in a plastic bag) into fine crumbs. Add the butter and mix well.
Tip the mixture into a greased square pie dish (20 x 20 cm) or a brownie pan and push down into a firm layer on the surface to form the crust. There is no need to cover the sides with the crumb mixture.
Whisk together the cottage cheese, condensed milk, sieved granadilla pulp and lemon or lime juice and pour over the crust.
Bake in a preheated oven at 160� C for 20 minutes or until a few small bubbles appear on the surface. It should still be a little wobbly in the centre.
Remove the cake from the oven. Spread or pour the glaze mixture over the top and carefully smooth it out with a spatula.
Allow to cool completely on the counter then place in the fridge to chill for a several hours before serving in square slices.
Yields a large cake, at least 12 portions.