Jackfruit Butter Cake

 

It's a jackfruit season here and I found this beautiful fruit everywhere on the street vendors. I bought them from my regular fruit vendor and  after consuming on its own the remaining went into baking this delicious jackfruit butter cake. 

Do use good quality butter for the perfect butter cake and make sure all the ingredients are in room temperature. If you noticed I didn't use vanilla extract in my cake as the naturally jackfruit have a beautiful aroma on its own. For the rich jackfruit flavor I added chopped jackfruit and pureed jackfruit as well. 

Next time when you have abundance of jackfruit, do try bake this aromatic, rich and buttery jackfruit cake to woo your family and friends. Perfect to serve for tea and party as well.

Ingredients 

250g butter, room temperature 

180g castor sugar

210g self raising flour,sifted

4 large eggs, room temperature 

100g jackfruit pulp, chopped

100g jackfruit puree

1/3 cup milk, room temperature 

Few slices of jackfruit pull, cut lenghtwise

Methods

Preheat oven at 170'c and line an 8"inch baking tray with parchment paper. Keep aside.

Using a hand or stand mixer, cream the butter and sugar till pale and fluffy. 

Beat in the eggs one at a time. Beat on each addition. Add the 1/4 of flour and  beat.  Pour in 1/2 milk in continue to beat for 2 seconds. Add another 1/4 part of flour and beat for 2 seconds.  Pour off the remaining milk and beat for another 2 seconds.  Add the remaining flour,jackfruit pulp and jackfruot puree.  Beat till just combine.

Pour the batter into prepared baking tray. Arrange with sliced jackfruit pulp.  Bake for 45 minutes or a skewer inserted in the center of the cake comes out clean.

Cool on tray for 20 minutes before transfering to cool completely on the wire rack.

Slice and serve with hot coffee or tea.