Here's a recipe for my new favourite, kiwi loaf.
The juicy kiwi fruit gives a lovely moist, crumbly texture to the bake and cinnamon and honey balance the acid in the fruit.
I sweetened the dough half and half with sugar and stevia* because I prefer to keep my processed sugar consumption to a minimum - there's a history of diabetes in my family and I like to watch the calories too. But some baking requires a little sugar to make the chemical reaction in the dough happen, so I find the 50/50 to be a good compromise. (Equally, you can just use sugar without the stevia.)
*Stevia is a natural sweetener. You can buy pure stevia powder or liquid in health food stores or online; supermarkets tend to sell stevia powder combined with a sugar alcohol. I used the latter here, hence the sugar/stevia substitution ratio are the same. The 100% pure stuff is much, MUCH sweeter than the cut supermarket powder, so check your product instructions carefully before adding.
Ingredients
4.5 - 5 dl flour
1 tsp cinnamon
130 g butter
3 tbsp honey
either 2.4 dl sugar, or 1.2 dl sugar and 1.2 dl stevia powder
2 eggs
6 kiwi fruit, peeled and chopped
For the topping:
200 g cream cheese
1 lime
2 tbsp sugar, or equivalent stevia
For lining the cake tin:
a bit of butter
bread crumbs / powdered almond
Instructions
- Preheat oven to 160ºC.
- Grease the cake tin and coat evenly with bread crumb or powdered almond.
- Sieve the flour, then mix with baking powder, sodium bicarbonate and cinnamon.
- In a separate bowl beat the butter and sugar until creamy. Add eggs, beat.
- Stir in the kiwi.
- Stir in the flour mixture, mix until even.
- Pour into baking tin and bake for about 45-50 minutes, or until golden brown.
- Remove cake from tin and set aside to cool.
- For the topping, mix cream cheese, juice of one lime and 2 tbsp sugar or stevia, then spread onto the cooled cake.
- Decorate with lime zest or cake sprinkles and serve.
Enjoy!
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