Monday, April 1, 2013

Canistel/Egg fruit Loaf Cake-Celebrating A Year Of blogging..

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…


All pourpose flour-2 cups
Baking soda-1/2 tsp
Salt-1/4 tsp
Cardamom-1 inch long stick
Butter-1/2 cup
Sugar-1 cup
Milk-1 cup
Vanilla essence-1/2 tsp
Canistel/egg fruit-boiled and mashed into fine paste-1 cup


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.
Preheat Oven to 180 C and bake for 30-35 minutes. 
Cool on wire rack and serve.

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