Tropical Fruit Cake

Tropical Fruit Cake – Candy Coated Culinista

A delightful summer cake recipe to wow guests and friends alike.

Yield/Serving: 8
Prep Time: 15 min.
Cook Time: 50 min.
Difficulty level is: Medium

From Sweet by Ottolenghi & Goh

Ingredients
Cake

• 1 Pineapple peeled, cored and cut into chunks along with some for garnish
• 2 large eggs
• 1 tsp vanilla extract
• ½ packed cup plus 1 tsp light brown sugar
• ½ cup granulated sugar
• 2/3 cup sunflower oil
• 1 ½ ripe bananas, peeled and mashed
• 1/3 cup shredded coconut
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ½ tsp salt
Frosting
• ¼ large ripe mango, peeled and roughly chopped
• 4 ½ tbsp. unsalted butter, at room temperature
• 100g cream cheese, at room temperature
• 2/3 cup confectioners’ sugar, sifted
Topping
• ½ banana, cut into slices
• ½ large ripe mango, cut into long thin strips
• 55g pineapple flesh
• Scooped out seeds of 1 passionfruit
• 3 tbsp flaked coconut

Assembly
Cake

1. Preheat oven to 350°F.
2. Grease springform pan with non-stick spray and line the pan with parchment paper.
3. Place pineapple in a food processor and pulse until fruit is crushed.
4. If starting with fresh pineapple place in a medium saucepan over medium heat, bring to a simmer, and cook for 4-5 minute; ensuring it doesn’t boil or too much liquid evaporates. Then transfer to large mixing bowl. (If using canned pineapple skip this step)
5. Using an electric mixing with the whisk attachment place eggs, vanilla extract, brown sugar and granulated sugar and mix.
6. Beat on medium-high speed for 3 minutes until creamy; then on medium speed pour in oil in a slow steady stream until combined.
7. Add to the bowl of cooled pineapple along with mashed bananas and finely coconut and combine.
8. Sift flour, baking soda, cinnamon, ginger, cardamom and salt together into the wet mix and using a spatula fold until combined.
9. Pour cake into pan and bake for 50 minutes or until a cake tester inserted comes out clean.
10. Remove from oven and let cool in pan on wire rack for about one hour then turn onto a serving platter, carefully remove the parchment paper and set aside to cool completely.
Frosting
11. Place mango into food processor and process until it becomes a puree. Pour into bowl and set aside.
12. Add butter and cream cheese to the food processor (no need to wash the bowl) and process until smooth.
13. Add confectioners’ sugar, pulse to combine, then add mango puree.
14. Pulse again until evenly mixed and scrape into a bowl.
15. Keep in the fridge covered for 2 hours as it need time to thicken before frosting the cake.
16. Spread thick layer of mango frosting over the top and sides.
17. Place fruit in a small bowl, mix gently and spoon onto top of cake in the center.
18. Pressing flaked coconut into the sides of cake and serve.

Tips
• Cream cheese frosting can be made a day ahead.
• Unfrosted cake will keep for about 3 days in an airtight container. One frosted best eaten the same day. Leftovers can be kept in the fridge for two day max and just bring cake back to room temperature before serving.

Please Enjoy

My thoughts
This is another amazing recipe from this book. I am not the biggest fan of Ottolenghi savoury cookbooks primarily because of how hard it is to source those weird ingredients and I have two on my shelf. I am so so happy I took the gamble and gave Sweet a shot. My only let down was the mango frosting; which split even though I followed the directions exactly. The frosting split the moment the mango puree hit it and it really bothered me. I decorated my cake with coconut chips to add a little more texture and effect and lessened the amount of sugar by half. (I only used ½ cup of granulated sugar and omitted the ½ cup light brown sugar). This cake was divine and reminded me of a spin on a Christmas fruitcake; but white instead of the usual brown and laden in liquor. The reviews were great everyone loved it and I was told this was one of the best cakes I’ve made (Thanks Sweet). I really enjoy these fruit based desserts rather than the cakes with all the thick frosting atop. Once I figure out the frosting situation or just omit the mango puree portion this will be in my top five recipes.

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