Archive for December, 2010

What to do with sour overripe kiwis?

If they’re sweet, my kids love them. If they’re not too ripe, I eat them. But these were overripe and sour.

The last kiwi jam I made was more of a chutney, and while it was good on chicken, I simply don’t use it enough to make again – I ended up throwing away part of the kiwi-pineapple chutney. I had tried before this kiwi matcha cake recipe. The results were more of a bread than a cake as the kiwis then were also sour. It also came out a bit dense. My eldest liked it, but my youngest wouldn’t touch it. And to be fair, part of the reason I didn’t like it was that I tried butter flavoured margarine in it and the fake butter taste was not a good addition. Also, what is matcha?

I looked around the net a bit more and found this kiwi cake recipe. This looked promising as the kiwis were cooked in advance with sugar and lemon so they would be softer and sweeter (in effect, making kiwi jam and putting it in a cake). Also, no butter (or butter flavoured margarine – I am not making that mistake again). The result was a perfect fruit cake to have with tea – the epitome of a tea cake. It reminded me of the apple cakes I used to like, where the bits of apple where hidden in a moist vanilla flavoured cake. Here the result was very similar, but without the vanilla (the brown sugar has a nice taste, though), and bits of kiwi. It was absolutely delicious! I still don’t know how my kids will react to it, but I already ate a whole row for breakfast…

For convenience, I ‘ll copy the recipe here with my changes and comments. As usual, I ignored the icing. Also, I used the microwave instead of an extra saucepan.


About 5 medium-size overripe kiwi fruit
1 cup brown sugar
1 tsp fresh lemon juice
1 large egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
pinch salt
1/2 teaspoon baking soda

Preheat oven to 180° C.

Peel and chop the kiwi fruit. Place in a pyrex bowl with a lid. Add sugar and lemon juice and mix well. Cover pyrex and cook on high in microwave for 1 minute. Take out and stir. Cook another minute. Take out and stir. At this point, the kiwi looked pale green as specified in the original recipe, but I wanted it to be a little less liquid, so I removed the lid and cooked it on high for another minute. I set aside. (It was still pretty liquid, though.)

In a small bowl, mix egg and oil. In a large bowl, sift flour and baking powder and salt.

Add baking soda to kiwi mixture. Mix. The result is kiwi foam, very surprising at first but probably what gives the cake its texture. I think that I should have waited for the kiwi to cool a bit more perhaps (it would have caused less foam) but honestly, how long does it take to stir two bowls of ingredients?

Mix kiwi foam and egg mixture. The result is still very foamy.

Add foam to flour mixture. At this point it begins looking more like cake batter. Mix until moistened (do not overmix) and place in 20 cm square pan (This was my mistake. I thought it was a square pan, but 5×9 inches is more like a loaf pan. I’ll use loaf next time). Level cake in pan (this is important, as it doesn’t level out in the oven – a side effect of using oil and not butter/margarine). Bake in oven about 20 minutes (the cooking time is much less than the original because I used a bigger pan). Cake is ready when brown on top and toothpick comes out clean.

Let cool and eat!

Kiwi Cake

Love Food – Don’t Waste!

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