Tropical Fruit Cake

Today I will sweeten your day with a cake full of exotic flavors, great taste and impressive appearance; a tropical cake with pineapple, mango and coconut.

The cake is essentially a savarin, baba au rum that is. To tell you the truth, I am not much of a syrupy dessert person…  They do not excite me. In this one I was firstly intrigued by its appearance and decoration. But when I tried it, I knew I had to prepare one for you. It tastes as wonderful as it looks!

The cake can be prepared a day ahead; it might be even better. You should decorate it shortly before serving because the fruits need to be fresh. You may use the pineapple’s leaves for garnishing, if you ever find pineapple with fresh leaves … I do not find almost never. Thank God  I have many plants I can use 😉

Tropical Fruit Cake

2016-01-25 20:01:21

Serves 12

A delicious syropy cake with pineapple, mango and coconut.

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Prep Time

2 hr

Cook Time

25 min

Total Time

2 hr 25 min

Prep Time

2 hr

Cook Time

25 min

Total Time

2 hr 25 min

298 calories

50 g

79 g

9 g

4 g

5 g

245 g

53 g

43 g

0 g

3 g

Nutrition Facts

Serving Size

245g

Servings

12

Amount Per Serving

Calories 298

Calories from Fat 78

% Daily Value *

Total Fat 9g

14%

Saturated Fat 5g

25%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 79mg

26%

Sodium 53mg

2%

Total Carbohydrates 50g

17%

Dietary Fiber 3g

12%

Sugars 43g

Protein 4g

Vitamin A

13%

Vitamin C

83%

Calcium

4%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 300 g. all-purposeflour (and some extra for the pan)
2. 4 eggs, lightly beaten
3. 40 g. sugar
4. 9g. dry yeast
5. 100 ml of fresh milk, warmed
6. 90 g. butter (and some extra for the pan)
7. 100 g. approx. apricot jam
8. 4 tablespoons grated coconut
9. 1 pinch of salt
10. 1 medium pineapple
11. 1 mango
12. seeds from ½ a pomegranate

for the syrup

1. 500 ml water
2. 250 g. sugar
3. zest of one lime
4. 100 ml rum

Instructions

1. Grease and flour thoroughly a round cake pan.
2. In a saucepan, melt butter, enough to get a light brown color. Leave to cool.
3. Add the yeast in the lukewarm milk and stir well.
4. In a large bowl, sift the flour with a pinch of salt and add sugar and eggs.
5. Add a little bit of yeast-stirring, and then add the butter. Mix well with a wooden spoon.
6. Transfer the mixture to the prepared pan and leave to rise at room temperature for about 1 hour.
7. Bake the cake in a preheated oven at 180 ° C, for about 25 minutes, until a wooden skewer that will put deep into the dough comes out clean. Once cooked, remove from the oven, leave 5 minutes to cool slightly and invert on a rack to cool completely.
8. Prepare the syrup by putting in a saucepan the water, sugar and zest and bring to boil. Once the syrup is ready, remove from heat and add rum. Stir slightly.
9. Put the cake back in the pan once it is cool, and pour over the syrup. Let cool completely.
10. Remove the cake from the pan and place it in the serving dish. Place it for 30 minutes in the refrigerator.
11. Meanwhile, peel the pineapple and mango and cut them into thin slices.
12. Slightly heat the jam and then pass it through a sieve to leave out the fruit pieces.
13. After removing the cake from the refrigerator, brush the whole surface with jam.
14. Garnish the cake with pieces of fruits, seeds of pomegranate and grated coconut.
15. Optionally, garnish it with 3-4 fresh pineapple leaves.
16. Serve immediately.

By Evi

Adapted from by the “Maxi Cuisine” magazine, December 2009 – January 2010.

beta

calories

298

fat

9g

protein

4g

carbs

50g

more

Adapted from by the “Maxi Cuisine” magazine, December 2009 – January 2010.

The Healthy Cook https://thehealthycook.gr/

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