Kiwi Fruit Cake

I am not a fruits person.Except for mangoes and maybe apples,I can happily live without following the one fruit per day rule.As expected,Ajay is very particular about the fruit basket being always full and replenishes it even before the whole lot gets over.In fact,whenever one of the fruits gets rotten or get discoloured,he puts the blame on me and says I did not have my share and hence..

Ever since I started baking with fruits though,the scenario has changed.It is me who stock up on bananas,oranges,strawberry and pineapple now..:).Who knows when I get an urge to bake with these..:).Ajay sometimes comes around to have a banana or two and he is left gaping at these cute banana muffins..:)

I had not had a Kiwi fruit till date and was really curious to see how it tastes.Well,I would say it really is an acquired taste and not all[me included] would like it.But they don’t come cheap and I had to find a way to use them.I pulled out my recently acquired Cake book and Voila..a Kiwi Fruit Cake..which seemed perfect for the situation.I have to say the fruit tastes better in the cake.Ajay liked it so much and even bought a tub of Vanilla ice-cream saying that it would taste better with ice-cream and it did! A slice of cake with a dollop of ice-cream and we were in Kiwi-Ice-cream heaven!!!

Kiwi Fruit Cake
Recipe from 1 Mix,50 Cakes

Ingredients [I halved the measures to make a loaf cake]

Flour – 175 gms
Baking powder – 2 tsp
Butter,softened – 175 gms
Caster Sugar – 175 gms
Eggs – 3,beaten
Vanilla extract – 1 tsp
Kiwi Fruit – 2,peeled and chopped-plus extra slices to decorate

Method

Preheat the oven to 160C.
Grease and line a loaf tin or an 8’ round tin.
Sift the flour and baking powder into a large bowl and add the butter,caster sugar,eggs and vanilla extract.
Beat well until the mixture is smooth,then stir in half the chopped kiwi fruit.
Spoon the mixture into the prepared tin and smooth the surface with a palette knife.
Scatter over remaining chopped fruit.
Bake for about 1 hour or until risen,firm and golden brown.[Adjust the baking time accordingly if you are halving the recipe]
Leave to cool in tin for 10 minutes,then turn out and finish cooling on a wire rack.

The original recipe uses a Cream cheese Lemon frosting.But I had some White chocolate ganache,just enough for this cake,so I used that.
Spread the frosting over the cake and top with Kiwi fruit slices.I did some playing around with some dark chocolate ganache too:)


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