My first experiment with a zapote cake was pretty good, but I felt it could be improved :-). I felt that the pecans overwhelmed the cake, as did the rum sauce, and the zapote flavor was lost. I made a few changes (underlined below) - this cake is *amazing!* I had thought about adding some spices, but am glad I resisted. The carambola adds a bit of tartness that brings out the zapote, and the coconut and raisins add just enough "other" flavor.
Zapote Cake with Carambola Sauce
Mix in a large bowl:
- 1 cup sugar
- 1 1/4 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp soda
- 1/2 tsp salt
- 2 Tbs powdered whole milk
Mix in a smaller bowl:
- 2 Tbs melted butter
- 2 cups Zapote pulp*
- 1 tsp vanilla
Stir the wet ingredients into the dry, then add:
- 1/2 cup grated coconut (unsweetened)
- 1 cup raisins
Pour batter into 2 loaf pans, and bake in a preheated oven at 350 degrees (F) for 70 minutes. The cakes should be very moist, but with a hard surface. Cool slightly in the pans, then refrigerate, turn out and slice.
Serve with warm Carambola Sauce spooned over (microwaving for 10 seconds works great).
Mix in a heavy saucepan:
3/4 cup Carambola pulp**
1/2 cup sugar
Combine and heat on low, stirring constantly, until thickened (stop just before it boils). Let cool, serve while still slightly warm.
* for zapote pulp, blend pieces of peeled zapote with enough water to facilitate movement. It will be creamy and fluffy.
** Carambola is a tart tropical fruit, also known as starfruit. For pulp, dump clean, chopped fruit pieces into a blender, add enough water to facilitate blending. Blend, then strain. No need to peel or seed the fruit first.
CAUTION!!! If you take statins (or other medications), check with your doctor - like grapefruit, carambola can significantly increase the effective dosage within the body.