I searched the internet for a recipe to make with the egg
fruits I had bought the other day.Remember my fruit shopping spree the otherday? The egg fruits I had got were sufficiently ripe now and I was eager to
make something new with them.
As always the internet landed me in a variety of cooking
options…that it put me in a dilemma should I make egg fruit soup or Egg fruit
shake? Finally I decided to make the egg fruit loaf cake.
So this was going to be my first post on Cakes.Now istn ’t
that a good start?
Egg fruit is a sub tropical fruit and they originate from
Peru.It is closely related to canistels and is similar looking to a hard boiled
egg yolk,hence the name.It is a
nutritious fruit rich in Carotene
and VitaminB.
My loaf cake came out just fine -soft and munchy. The
flavour and brown colour that the egg fruits lend to it
was too good. The taste of egg fruit in the cake was complimented by ground and powdered cinnamon and cloves I had sprinkled into the cake batter.
So I proudly served
some egg fruit cakes for tea today. I
just loved the cake. Every bite of it…
Ingredients
All pourpose flour-2 cups
Baking soda-1/2 tsp
Salt-1/4 tsp
Clove-3
Cardamom-1 inch long stick
Butter-1/2 cup
Sugar-1 cup
Eggs-2
Milk-1 cup
Vanilla essence-1/2 tsp
Canistel/egg fruit-boiled and mashed into fine paste-1 cup
Method
Peel the canistel.Pressure cook the canistel .Grind to fine
paste
In a bowl combine flour,salt,baking soda.Dry grind the
spices (cloves and cinnamon)and add.
Powder the sugar.Beat the butter with sugar.
Add eggs and beat well.
Add milk and canistel paste and beat till all the
ingredients are mixed well.
Fold in flour mixture.Transfer to greased loaf pan.
Cool on wire rack and serve.
thanks sapna....of course will follow....
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