Skin On Kiwifruit Cake
The skin on kiwi fruit is totally edible and rich in antioxidants. If you're put off by its fuzzy texture, don't be! Simply follow these steps to prepare it for this flavoursome fruit cake.
- 2 ripe kiwi fruits, skin on (about 200g)
- 300g plain flour
- 130g sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 large eggs
- 80g softened butter
- ½ teaspoon vanilla extract
- 2 tablespoons honey (optional, for added sweetness)
For the Icing:
- 120g icing sugar
- 1.5 tablespoons cold water
- Prepare the Kiwi Fruit - Wash the kiwi fruits thoroughly to remove any dirt. Use a cloth to gently rub the skin, removing the fuzzy texture. The skin is entirely edible and nutritious. Slice the kiwi fruits into quarters and blitz them in a high-speed blender until smooth. Set aside.
- Prepare the Batter - In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, continuing to beat until well combined. If desired, add the honey for extra sweetness and mix well. Sift in the plain flour, baking powder, and salt. Mix until you have a smooth and consistent batter.
- Combine Kiwi and Batter - Gently fold the prepared kiwi puree into the batter until fully incorporated.
- Bake the Cake - Preheat your oven to 175°C. Grease a loaf tin or cake pan of your choice. Pour the kiwi-infused batter into the greased tin. Bake in the preheated oven for 50-55 minutes or until a toothpick or cake tester inserted into the centre of the cake comes out clean. Keep an eye on the cake during the last few minutes of baking to ensure it doesn't overcook.
- Prepare the Icing - While the cake is cooling, mix the icing sugar and cold water in a small bowl until you achieve a smooth icing consistency.
- Icing the Cake - Once the cake has cooled, drizzle the icing over the top for added sweetness and decoration.