Cake. Mmmmmm. Sweet, soft, tasty. I can’t resist a good bit of cake and I love that I can eat cake and enjoy it without any guilt. In fact, not only no guilt, but a complete appreciation that the cake is actually healthy! I know, who would have thought that you can indeed “have your cake and eat it, too”.
I wanted cake on the day I developed this recipe. I wanted different cake. I’d had a reasonable amount of chocolate lately after making my own Peppermint Creams and others that I have not yet blogged, plus brownies and a Chocolate Steamed Pudding. I wanted something not chocolate. Perhaps that’s a revolutionary statement for some?
I thought about making my really yummy Orange Coconut Cake. A funny thing happens when one starts writing a blog on food and recipes. I find myself always thinking about what I could cook that would be new, different, tasty, easy, and unique – something my readers might find value in.
So I sat and pondered, not getting a whole lot of inspiration until my gaze fell upon a punnet of kiwifruit. Immediately I knew I wanted to do a cake with kiwifruit. As it happens, the kiwifruit are not a very integral part of this recipe. The kiwifruit slices could be replaced with pineapple rings, sliced strawberries or feijoas (oooo, I want to try feijoas in this). But let’s stick with the kiwifruit for now.
Oh, just in case you’re wondering – here in New Zealand we say “kiwifruit”. I’ve noticed in other countries they are referred to as “kiwi”. I wonder is this a reverse of the Brazil nuts situation (as in what Brazilians call Brazil nuts in their country)? Anyways, Kiwi in New Zealand has two meanings. It is our native, national icon: the kiwi bird. It is also used to refer to us, the people of NZ. I’m a Kiwi and proud of it. Now you know why my recipe refers to “kiwifruit”.
So, down to the recipe. This is quite different to any other cake I’ve eaten. It has the soft, moist textured cake surrounding crunchy nuggets of roasted almonds and topped with tangy slices of kiwifruit (as in an upside down cake). Soft, moist, sweet, crunchy, tangy… Are your tastebuds juicing up yet?
What are you waiting for? Go make this quick to whip up (slightly longer to cook), cake. Here is the recipe:
Kiwi Nut Cake
♥ Ingredients ♥
2 T melted butter
2 T Coconut flour
5 T Almond flour
3 T Erythritol/Stevia blend (or sweetener of choice)
1 t baking powder
1/2 t vanilla essence
1 t nut-flavoured essence (I used hazelnut)
3 T natural, unsweetened yoghurt
1/3 C roasted almonds, roughly chopped
1 kiwifruit, peeled and sliced
♥ Method ♥
Preheat the oven to 180 degrees Celsius.
Line a 6-inch casserole dish or other suitable baking dish with baking paper. Snipping around the edge of the paper helps it sit nicely in the bottom (see photo). Arrange the sliced kiwi on top of the paper.
In a medium sized bowl, melt the butter. Add the eggs and beat with a fork.
Add the flours, baking powder, sweetener, essences and yoghurt. Stir well with a fork, breaking up any lumps of flour until the batter is nice and smooth.
Roughly chop the almonds. You can see the size of the pieces I did in the photo (approximately quartered each almond). You could use a food processor to chop the nuts, but avoid processing them too finely. It is important to use roasted almonds (rather than raw or blanched) for the best crunch value once the cake is cooked.
Mix the nuts through.
Pour the batter over the kiwifruit slices. Bake for 25-30 minutes or until the batter is set in the middle and the edges are browned.
Carefully flip the cake out upside down onto a rack to cool (so the kiwifruit is uppermost) and peel off the paper.
Cut into quarters to serve. Can be eaten warm or cold, with whipped cream or natural yoghurt.
Enjoy with a cuppa as a snack or dessert.
Happy, healthy eating,