The bright green, almost creamy flesh of the kiwifruit speckled with tiny black seeds adds a dramatic tropical flair to this kiwi cake. The taste of the kiwi is reminiscent of strawberries, melons and bananas, yet with its own unique sweet flavour. The sweet frosting, a mix of icing sugar, cream cheese, lemon juice and zest. Now, if I could only cut it straight. Enjoy today’s quick recipe for a messy, irresistible home-baked treat.
Once you know the “basic cake mix,” quick-mix cakes for all occasions is right at your fingertips. The basic cake mix includes all-purpose flour, baking powder, butter/oil/cream/yogurt, sugar/honey/syrup, eggs, vanilla or other flavouring extract, and milk or fruit juice.
Sifting the all-purpose flour with baking powder ensures even distribution of the rising agent throughout the mixture.
Use softened butter, either at room temperature or beaten until soft. You could also use a microwave for a few seconds. Oil is useful when a moist texture is required, such as for gingerbreads, and a light-flavoured oil, such as sunflower, is a good choice. Cream and yogurt are lower in fat than butter, so these produce cakes with a denser texture and a shorter shelf life.
For a light, fine-textured cake use superfine sugar. For an extra richness of flavour, use natural light or dark brown sugar. Always make sure that there are no hard lumps in the sugar before adding to the mix because they may not dissolve. Light corn syrup or honey can be used as a substitute for sugar in cakes where a softer texture is required. Raw brown sugar is good for sprinkling over the top to add a crunchy topping. Confectioners sugar is invaluable for fillings and frostings, or for dusting over cakes as instant decoration.
Kiwi Cake Loaf with Lemon Frosting
Here's how to make bake this sweet, irresistible treat!
- 1 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 3/4 cup unsalted butter, softened
- 3/4 cup superfine sugar
- 2 eggs, beaten
- 1 – 2 teaspoons vanilla extract
- 2 kiwis, peeled and diced
- Kiwi slices to decorate
- 1/4 cup cream cheese
- 1 tablespoon grated lemon rind
- 1 teaspoon lemon juice, freshly squeezed
- 1 cup icing sugar
- Preheat the oven to 325°F /160°C. Grease and line a 9″ x 5″ loaf pan.
- Sift the flour and baking powder into a large bowl and add the butter, sugar, eggs and vanilla extract. Beat well until the mixture is smooth. Stir in half the chopped kiwi.
- Spoon the mixture into the prepared pan and smooth the surface with a spatula. Sprinkle with the remaining chopped kiwi.
- Bake in the preheated oven for 30 – 40 minutes, or until risen, firm, and golden brown. Let cool in the pan for 10 minutes, then turn out and finish cooling on a wire rack.
- For the frosting, beat together the cream cheese, lemon rind, lemon juice and icing sugar until smooth. Spread the frosting over the cake and top with kiwi slices. Slice and enjoy this delightful baked treat!
This recipe was adapted from the cookbook, 100 Cupcakes & Cakes from 1 Easy Recipe by Christine France.
Make sure to stay tuned in for a special Jamaican Easter treat next Sunday!
You might also enjoy this recipe for a Orange Walnut Cake with Orange Liqueur Butter Sauce. It’s quite delightful!
See more: Cooking Green Goodness