Directions: |
Directions:Preheat oven to 350 degrees.
1. Cut lilikoi in half and scoop contents into colander or strainer set over a bowl. Let juice drain, stirring occasionally, 1 hour.
2. Place remaining pulp (with seeds) in blender and puree. Strain through a fine-mesh sieve, pressing with spoon to remove seeds. Discard seeds (some seeds will make it into the puree; this is OK, it will give the cake tiny black specks). You should have about ¼ c puree; if not, add some juice. Save remaining juice for another use, see below.
3. Grease a 9x5 in loaf pan or a 9x9 in cake pan or place 18 paper cups in muffin pans.
4. Cream butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla.
5. In another bowl, combine flour, baking powder and salt. Beat dry mixture gradually into creamed mixture. Add ¼ c lilikoi puree. Batter should turn smooth and silky.
6. Pour into prepared pan or cupcake cups. Bake 60 minutes for loaf pan, 50 min for cake pan or 45 min for cupcakes, until a pick inserted into the center comes out clean. Do not over bake or cake will be dry.
7. To make glaze: Combine lilikoi puree or juice with powdered sugar and stir until smooth.
8. Serve slices of cake drizzled with glaze.
What to do with lilikoi juice: Stir 1- 2 tablespoons into a lemon lime soft drink to make lilikoi soda, or stir into water to make juice (sugar to taste). Juice may also be added to cocktails, smoothies or milkshakes. |
This recipe for Lilikoi Cake is from