If you’re a regular reader of this blog, you’d be well acquainted with the fact that I’m regularly ‘gifted’ with fresh garden produce by friends, family and acquaintances. Most of the time I view this phenomenon as a huge blessing; for example, I haven’t had to buy fresh limes for over three months.
However, last week’s bounty included four fresh carambola (star fruit), alongside six limes and a whole hand of overripe bananas (the latter were from an overly neglected fruit bowl). Being the headstrong, waste-hating cook that I am, I was determined to use the lot before heading to Margaret River for the weekend.
So, early on Saturday morning, I awoke with one task in mind: to create a one-pan, palatable cake incorporating all of the above. As Aaron and I were planning to visit his family on the way to Margaret River, I decided to bake an organic, coconut-based cake for their predominantly healthy taste buds. Below, you’ll find the pleasing end result.
This cake is dense, fragrant and lime-drenched, gently sweet with coconut sugar and soft, mild banana. I’ve used both coconut and plain flour for a super-moist interior, gently offset by the sweet, tropical candied carambola.
As the cake was topped, dusted and packed for transportation within 30 minutes of leaving the oven, I had little time to take beautiful photographs. It was served immediately in its warm, delicate form, with syrup still dripping from the knife.
Rest assured, there will definitely be a ‘version two’ of this tropical beauty. When that occasion arises, I will take some interior ‘slice’ shots and upload them for your perusal. Until then, please accept my apology… your imagination will have to suffice.
- 1 1/2 cups plain (all-purpose) flour, sifted
- 1 cup coconut flour, sifted
- 1 1/2 cups coconut sugar (substitute brown sugar)
- 1 tsp baking powder
- 2 large free-range eggs, lightly beaten
- 1 cup (270mL) coconut cream
- 3 large, very ripe bananas, mashed
- 3/4 cup (180g) Nuttelex (substitute Earth Balance or unsalted butter), melted
- 2 limes, zest and juice (equivalent to 1/2 cup juice)
Preheat oven to 180 degrees C (350 degrees f). Grease and line a round 22cm springform tin, then set aside.
Combine dry ingredients and lime zest in a large bowl.
In a separate bowl, combine your mashed banana, butter, coconut cream, lime juice and lightly beaten eggs. Add your wet ingredients to the dry mixture, then mix well with a wooden spoon or spatula until the mixture is smooth and no patches of flour remain.
Pour into the lined cake tin. Bake for 40 minutes or until the top is slightly risen, golden and firm to the touch. A skewer inserted into the centre of the cake should come out with only a few moist crumbs attached.
Set aside to cool slightly whilst you make the syrup.
Makes about 1/2 cup
- 1/2 cup white caster sugar
- zest and juice of 2-3 limes (equivalent to 1/2 cup juice)
Combine sugar and lime juice in a small saucepan over medium heat. Bring to the boil, then reduce the heat to a simmer. Continue to simmer until the mixture thickens (about 5-10 minutes).
Whilst the cake is still warm, poke holes all over it with a wooden skewer. Slowly pour over the still-warm lime syrup in an even drizzle, allowing time for the liquid to penetrate.
- 2 firm carambola (star fruit)
- 1 cup white caster sugar
- 1 cup cold water
Wash your carambola, then slice off the ‘stalk end’ (the end that has an indent and a black spot. The other end should be pointy). Run your knife down the edge of each ‘rib’ to remove any discoloured or fibrous skin (see picture below, left). Slice the carambola into 0.5cm even slices, then remove any seeds with the tip of your knife.
Add the sugar and water into a medium saucepan. Bring to the boil over medium heat, then simmer gently until all of the sugar dissolves. Add in the sliced carambola, then allow to simmer for around 20 minutes, or until the liquid reduced and the fruit becomes translucent and glossy. Remove from the heat.
Line a large baking tray with greaseproof paper. Using a fork, carefully remove each piece of candied carambola, allowing excess syrup to drip back into the saucepan. Lay each ‘star’ onto the greaseproof paper to dry (this may take a couple of hours; if you’ve just cooked your cake you can place the tray into the still-warm oven [heat turned off] to accelerate the process).
When your carambola is ready, it should be slightly dry and sticky to the touch. To finish your cake, dust it gently with icing sugar then lay over your carambola ‘stars’ in a circular pattern, from the centre to the outer rim. If desired, add some extra lime zest or mint to serve.
- This cake is beautiful served at room temperature with a dollop of thick Greek yoghurt or double cream.
- For a vegan version, subtract the eggs and add in two flax eggs (1 egg = 1 tbsp ground flaxseed simmered in 3 tbsp water) or use an egg replacer such as Ener-G gluten-free egg replacer. Bear in mind that your finished cake may not rise as successfully, leading to a denser result.
- *Keep the remaining carambola syrup for cocktails… I ended up with about 1/2 – 3/4 cup of residual syrup. It has a fresh, slightly sweet melon flavour and would be wonderful with mint, vodka (or gin), soda water and some extra sliced carambola (with a squeeze of lime if desired).
- This cake can be frozen, wrapped or stored in an airtight container, for up to two months. I’d recommend storing it after soaking, without the candied carambola (the freezing and thawing process will remove some of its chewy texture).