Cake. Such a simple, four letter word can bring everyone to their knees. Who doesn’t LOVE cake? Chocolate, Vanilla, Layered, Ice Cream…any type of cake, I eat. I eat cake with fork, I eat cake with spoon, I eat cake with hands. When I discovered there was a #baketogether twitter party, I decided to join in the fun! Bake cake whenever I wanted to, using an amazing recipe and then only trying a tiny, teeny sliver of the cake because I am on a healthy diet sorta of life living? Totally worth it.
Searching for the perfect fruit was something else. Mango? Been there, done that. Cherries? No thanks, our Dominican cherries aren’t as easily pitted as those in the US. Peaches? That’s what cheesecake is for. And then I spot…kiwi. You might say…on a Caribbean island? Kiwi? Well yes readers, we do get imported fruits! These gorgeous, jewel-like kiwis are all the way from Chile, where the kiwi season just started in June and ends in October!
Not only are Kiwifruit gorgeous in color and packed with a sassy, tart flavor, they are great for you. After some research, here are two basic health benefits attributed to kiwifruit (as a disclaimer, you all know I am not a doctor and I would not take the following as words set in stone. Consult your doctor or butcher – whichever – before committing to eating 5 pounds to kiwifruit a day!)
- Great source of Vitamin C and Vitamin E, making it a powerful team of free radical fighting antioxidants!
- High source of dietary fiber, and we all know what that does…
One of the modifications I made to the Summer Fruit Cake recipe was substituting the sour cream for a new yogurt I have just discovered in our grocery store called Elle & Vire. If you didn’t know, I have an adversion to yogurt. I rarely it eat because all yogurt tastes the same to me: not good. It could be swirled with Nutella and I won’t eat it but last week I was at the store and they were doing Elle & Vire Yogurt tastings. Something in me said “Try it!”; I tried it and actually liked it. It was smooth, not too tangy and had an underlying sweet milk flavor to it. It’s actually under their “desserts” section, not yogurt! More to love!
Elle & Vire is produced in the Normandy town called Condé sur Vire, in the valley formed by the rivers Elle and Vire. It was these two rivers that gave the brand its name in 1947. Isn’t that a fun way to name a company?
Check out Abby’s recipe here and below is my modified recipe. Thank you Abby for such a great recipe, it definitely is a great summer cake! Only note I have is that my kiwi slices sunk! The impatient baker in me didn’t wait long enough for the top to set, so make sure YOU do!
- 1⅓ cups (6 ounces) all purpose flour
- ½ teaspoon pure ground vanilla beans
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon table salt
- 6 tablespoons (3 ounces) unsalted butter, softened
- 1 cup (8 ounces) brown sugar
- 1½ teaspoons finely grated lime zest
- 2 large eggs
- ⅔ cup (5½ ounces) Elle et Vire Yogurt
- 3 kiwis, sliced
- 1 tablespoon coconut oil
- 3 tablespoons granulated sugar
- Preheat oven to 350°F degrees and grease a 9-inch pan. Place a parchment circle on the bottom.
- Sift together flour, baking powder, baking soda, salt and ground vanilla beans. Reserve.
- In a mixer, cream sugar, butter and lime zest until color is light yellow. Add eggs.
- Add dry ingredients, alternating with yogurt. Do not over mix and scrape the sides and bottom, you want to have a homogenous batter.
- Place in oven.
- Meanwhile, over high heat pour coconut oil in a large saute pan and caramelize kiwi slices. Cool and coat both sides in sugar.
- After 15 minutes of baking the cake, open the oven slowly and arrange kiwi slices. Do this quickly as to not lose all the heat inside your oven. Continue to bake until cake is set in the center and when you touch the top, it springs back softly.
- Cool on rack and flip! Serve and enjoy!
|Sticky, Sugary Kiwi Cake! Cutting into it tomorrow – Father’s Day! Serving it with a Coconut Sauce!|
Disclaimer: This isn’t a sponsored post. I bought Elle & Vire with my hard-earned cash and decided to write about it after loving it. All opinions, as always, are my own.