EGGLESS CAKE

25 ml soft butter 625 ml icing sugar 115 g granadilla pulp Cream butter, icing sugar and granadilla pulp till light and creamy, and of spreadable consistency. Sandwich layers together with icing, then ice the top of the cake. Lemon icing: 30 ml soft butter 375 ml icing sugar 5 ml grated lemon rind 15 ml lemon juice Cream butter, icing sugar and rind together. Add enough juice to make mixture light and creamy, and of a spreadable consistency. Use to ice the top of the cake.

– Leila Ally