Tropical Ginger Cake with Jackfruit

Tropical Ginger Cake with Jackfruit

Cakes are not a typical tropical dessert, but I couldn’t resist applying a little western influence using an old favorite upside down cake recipe as my guide.

Jackfruit

Likewise tropical fruits are not your typical western apples or pears. Here in South and Southeast Asia tropical fruits abound with colors, flavors, and aromas as assertive as they are exotic. Jackfruit is one of them that defies a comparison to any western fruit. The jackfruit grows on trees and can reach the size of a watermelon. The outer skin is a thick textured brilliant green. The interior reveals a moist yellow sectioned flesh with a mildly sweet taste something like pineapple and banana combined. Used for both sweet and savory dishes throughout Southeast Asia.

If jackfruit is not available where you live feel free to substitute another tropical fruit such as mango, pineapple, or bananas. Or, if all else fails, use apples, pears, peaches, plums, or apricots.

Tropical Ginger Cake with Jackfruit and Cashews serves 6-8

needed: 9-10 inch round baking dish or springform pan

Tropical Ginger Cake with Jackfruit

Preheat oven to 350F/180C , rack set in the middle of the oven

• 9 oz unsalted butter
• ¾ cup palm sugar (or light brown sugar)
• 1 cup whole milk
• 8 oz jackfriut sections
• ½ cup cashew pieces
• 1 ½ cups + 1 tablespoon all-purpose flour
• 2 ½ teaspoons baking powder
• ½ tablespoon ground ginger
• ½ teaspoon ground white pepper
• ¼ teaspoon sea salt
• 2 organic eggs
• 1 cup + 1 ½ teaspoons dark brown sugar
• 1 tablespoon dark rum
• 1 tablespoon freshly grated ginger
  Rum syrup:
• ½ cup granulated sugar
• 1/3 cup water
• 1/4 cup dark rum
• 1 teaspoon pure vanilla extract

Melt 4 ½ oz butter and palm sugar together over low heat, stirring until combined. Set aside.

Spread a thin layer of the butter palm sugar mixture evenly over the bottom of the baking pan. Arrange the jackfuit evenly in the bottom of the pan and scatter the cashews into the spaces between the jackfruit. Pour the remaining butter palm sugar mixture evenly over all. Set aside while you make the batter.

Melt the remaining 4 ½ oz butter and the milk together and stir to combine. Set aside to cool.

Sift the flour, baking powder, ground ginger, white pepper, and salt into a bowl.

Using an electric mixer fitted with a whisk attachment, beat the eggs and brown sugar together at medium until thickened, about 5 minutes.

Turn the mixer down to low and add the rum and grated ginger. Then begin adding the dry ingredients alternately with the butter and milk mixture in two additions. Mix until well combined.

Pour the batter over the jackfuit and cashews in the prepared baking pan.

Place in the oven and bake for about 35 minutes or until a knife comes out clean when inserted into the center of the cake.

Remove from the oven and run a knife around the edge of the baking pan. Wait about two minutes and then place a flat round platter over the baking pan (or over the cake if using a springform pan) and flip to release the cake onto the platter. Set aside to cool.

Making the rum syrup:

Place the sugar in a stainless steel sauce pan and add the water. Place the pan over medium heat until the mixture begins to boil. Lower the heat and boil without stirring until the sugar is dissolved. Continue boiling until large bubbles begin to form, the syrup has thickened and is a light amber color, about 6 to 8 minutes. Stir in the rum and vanilla extract. The syrup may freeze up momentarily. Simply Swirl the pan until the mixture smooths out. Set aside to cool. Rewarm when you are ready to serve.

Bring the cake to room temperature or warm slightly before serving.

Pour a small pool of the warmed rum syrup in the center of each individual serving plate. Place a slice of ginger cake centered over the syrup. Drizzle a little syrup over the top and serve.

Serving with ice cream or whipped cream is not something you would find in the tropics, but most appealing for westerners.