This cake recipe is quick and easy. We recommend to wear gloves or oil your hands and knife when opening up the jackfruit, as it releases a sap that acts like glue, which can be tricky to work with. Carefully slice your jackfruit open in half lengthways. Use a small knife to help remove the core which is in the centre of the jackfruit. Use your hands to remove each of the individually attached fruit with the help of the small knife. Remove the seeds from the fruit by just pushing the seed out or slicing each fruit in half. You only need approximately half of the ripe jackfruit as there is so much fruit in one of these!
- ½ of the ripe fresh fruit from one whole jackfruit, deseeded (or as needed to cover the base of your cake tin)
- 25 g butter
- ½ lime (juice only)
- 1 tsp of raw sugar
- 250 g unsalted butter (softened)
- 250 g flour
- 200 g sugar (raw or white)
- 4 eggs
- 100 g yoghurt (Greek or any unsweetened yoghurt)
- 2 tsp baking powder
- Preheat the oven to 180 degrees. Line a cake tin with baking paper and coat the edges with butter or oil. In a small pot, melt the 25 g of butter and mix the lime juice through then pour this butter mixture into a cake tin lined with paper. Sprinkle the raw sugar over the melted butter.
- Slice the fresh jackfruit in halves or quarters and place on top of the melted butter covering the whole surface. Use just enough to completely cover the tray surface in one layer.
- Make the cake batter by placing the butter, flour, sugar, eggs, yoghurt and baking powder into an electric stand mixer bowl. Mix the cake ingredients on high until it has thickened and is smooth and creamy. Transfer the cake batter into the cake tray by lightly covering the jackfruit using a spatula or spoon. Even out the cake mixture and place directly into the oven. Bake for approximately 50 minutes or until you see that the surface is golden and brown. You can test if the cake is cooked with a wooden skewer by inserting it and removing it – if it’s clean the cake is cooked.
- Remove the cake from the oven and allow to cool for 10 minutes. Use a smooth knife or small spatula around the edges of the cake so that no edge of the cake is stuck to the cake tin. Once the cake is cool, flip it over and serve.
Prep time: 20 mins
Cook time: 50 mins
Makes: 8 slices
Recipe & pics by Ana Zolotarev.