I actually have some more kiwifruit recipes but it seems like at this rate it’s going, I’m not able to post everything up before this Challenge ends.
So, please bear with me these couple more days, or just go out and grab yourself a box of Zespri Kiwifruit and join in the fun ?
Kiwi looks very pretty when it’s cut open, the seeds, the vibrant colours. So I can’t help but to make it into an upside down cake. I used Gold and Sungold for this, and it looks a little like banana after it’s baked. It is similar to baking an upside down pineapple cake, a nostalgic cake!
Tip : just like many fruits, kiwifruit became veerrrryyy soft, so I’d say be abit more generous when slicing them. I sliced 1 kiwifruit into 4. It may seem alot but once it’s baked, the cake absorbs the kiwifruit juice making the cake moist and tangy! and the sliced kiwifruit would have shrunk.
The cake batter consist of half flour and half almond meal. I almost forgot how adding almond meal into cakes taste like. I usually just use them for macarons. Adding almond meal into it adds more structure and texture to it as well! more nuttiness to it too
This is one of my midnight bakings..I like baking when it comes to midnight; with just the sound of TV on. Weird.. but it’s very therapeutic. After so many years, baking is still something close to my heart regardless where this blog is heading to. I wish I could do more, but only time can tell.
- 4 Gold Kiwifruit
- 60g butter
- 60g brown sugar
- 125g butter
- 100g caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 70g all purpose flour
- 60g almond meal (lightly toasted)
- 1 tsp baking powder
- 2 tbsp cream
- Cut the first 60g butter into 12 portions. Place it in each muffin pan and put it in the oven to melt it (while you are preheating the oven) Swirl the pan so it coats the side of the cup as well, or use a oil spray to further coat it so it doesn't stick later.
- Sprinkle 1 tsp of brown sugar in it once it has melted. Peel skin off kiwifruit, slice into 4 pieces each. Lay 1 slice of kiwifruit in each muffin pan.
- Lay almond meal on another sheet pan, lightly toast it in the oven for 5 minutes.
- Cream butter and sugar till fluffy. Add in eggs one at a time and mix till incorporated.
- Add in the dry ingredients (flour, almond meal and baking powder) into the mixture on a slow speed.
- Add in cream and vanilla extract at the end. Mix just lightly to incorporate. You don't wanna over mix this batter.
- Divide mixture evenly into 12 muffin pans.
- Bake at 170 C for about 15 minutes or till skewer comes out clean when poked.
- Let it rest for 10 minutes before turning it upside down. Before that, use a spatula to 'run' the sides of each cup to loosen the cake so it's easier to turn it out later.