This soft kiwi loaf cake is slightly sweet, ideal for breakfast or afternoon tea. Very similar to New Zealand’s kiwi bread, I preferred to call it a loaf cake because of its unmistakable shape.
As always, without butter or eggs, the softness comes from the kiwi puree.
I love using kiwis, a fruit known and appreciated worldwide for its unique taste and extraordinary nutraceutical properties.
You can see more recipes with kiwis:
Other interesting recipes with jingold kiwis:
Buckwheat Salad with Red Kiwis
Delicious Trifle with Red Kiwis
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups type 1 flour
- 1/4 cup cornstarch
- 3 kiwis (gold)
- 2 kiwis (green)
- 1/4 cup brown sugar
- 3 tablespoons coconut oil (or mild extra virgin olive oil)
- 1/3 cup plant-based milk
- 1 tablespoon flax seeds (ground)
- 3 tablespoons water
- 1 pinch sea salt
- 1 packet baking powder
Tools
- 1 Loaf Cake Pan Loaf Cake Pan 8×4 inches,
Steps
Peel, cut, and blend the gold kiwis and set aside.
In a small bowl, pour the ground flax seeds and add water. Let them swell for ten minutes.
In a bowl, mix the flours with the sugar. Emulsify the milk with the melted coconut oil and pour over the flours. Also add the kiwi puree and the flax seeds that will have become gelatinous.
Mix everything, you should have a soft dough. Finally, add the baking powder and mix gently.
Line a loaf cake pan with parchment paper, pour the mixture, tap a little to remove air bubbles, and bake for 40 minutes at 356 degrees Fahrenheit.
When baking is complete, do the toothpick test, and if it comes out dry, remove from the oven and the mold, and place on a rack.
Once cooled, decorate with some sliced green kiwis and serve.
The soft kiwi loaf cake keeps in the refrigerator for a couple of days.
The soft kiwi loaf cake keeps in the refrigerator for a couple of days.
