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Citrusy Ripe Breadfruit Cake
Citrusy Ripe Breadfruit Cake is a traditional Saint Lucian recipe for a classic cake made a breadfruit and flour batter and flavoured with citrus zest and juice. The full recipe is presented here and I hope you enjoy this classic Saint Lucian version of: Citrusy Ripe Breadfruit Cake.
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
8–10
Rating: 
Tags : Spice RecipesBread RecipesBaking RecipesCake RecipesSaint-lucia Recipes
Breadfruit can be eaten or cooked during the whole of its lifetime. However, unripe breadfruit needs to be consumed before it can be cooked. This recipe requires fully ripe breadfruit, however.
Ingredients:
150g (5 oz) plain (all purpose) flour
2 tsp baking powder
1/2 tsp grated nutmeg
1/4 tsp salt
115g (4 oz) butter
40g (1 1/2 oz) muscovado sugar (or other brown sugar eg demerara)
2 eggs (beaten)
100g (1 cup) very ripe breadfruit (breadfruit should be very soft to the touch)
2 tsp finely-grated lime zest
4 tbsp orange juice
Method:
Cut ripe breadfruit lengthwise and remove the core
Preheat the oven to 175°C (350F). Grease and flour a loaf tin and set aside
Separate the ripe flesh of the breadfruit using scissors to cut it near the skin, then scoop out with a spoon, measure 100g (1 cup) and set aside. You can keep the remaining flesh in the fridge in an airtight container to use with a day or so for other delicious ripe breadfruit dishes.
Grate fresh nutmeg (freshly-grated nutmeg has much more flavour) and lime zest (or use dried and ground zest). Sift together the flour, baking powder and salt into a bowl then turn into container that you can easily pour from and set aside.
Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition. Add the soft breadfruit and beat in with an electric whisk.
When the breadfruit is fully incorporated add the flour in small increments with your electric beater set on low. Once fully incorporated, quickly drizzle in the orange juice. You want the mix to be soft and able to just drop off a spoon, so add orange juice until you're happy with the consistency.
Scrape into your loaf tin and smooth out with your spatula. It’s up to you whether you want a completely smooth top or something more rustic (I prefer the rustic look for this cake).
Transfer to the centre of your pre-heated oven and bake for about 30 minutes. When done the top will be golden and a skewer inserted in the centre will emerge dry. Transfer to a wire rack and allow to cool in the tin for 15 minutes then carefully turn out and allow to cool further.
This is delicious sliced and served slightly warm with marmalade or jam and clotted cream.
