My honey jackfruit tree has been producing a lot of fruits for us. Inside the fruit, the flesh are golden yellow and very sweet. We usually eat the flesh raw. However, recently we harvested a huge fruit weighing 13.1 kg. Despite giving a lot of the flesh to our relatives and neighbours, we were still left with a full container. In order to finish them, I decided to bake a Jackfruit Cake with them. The cake turned out very aromatic and yummy.
Ingredients:
- 225 g butter
- 150 g sugar
- 4 Grade A eggs
- 225 g cake flour/super fine flour/low protein flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt (if using unsalted butter)
- 170 g jackfruit flesh
- 60 g jackfruit flesh - for decoration
Method:
- Pre-heat the oven at 175 degrees Centigrade.
- Line and grease a 7-inch pan.
- Cut the 170g of jackfruit flesh into very small cubes. Set them aside.
- Cut the 60g of jackfruit flesh into long strips. Set them aside.
- Sift the flour, baking powder, baking soda and salt twice. Set them aside.
- Add butter and sugar to the bowl of a stand mixer. Cream them till they are light and fluffy.
- Break in the eggs, 1 at a time, mixing well after each addition.
- Fold in the sifted dry ingredients, one-third at a time.
- Add the cubed jackfruit flesh to the bowl. Use a spatula to mix them up with the butter-flour mixture.
- Pour the mixture into the prepared pan. Level it with a spatula. Decorate the top with the strips of jackfruit flesh.
- Bake in the oven for 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
- Leave the cake in the oven for about 10 minutes with the oven door slightly ajar.
- Remove the pan from the oven.
- Remove the cake from the pan and let it cool down on a metal rack.
- Cut the cake when it has completely cooled down.
