Papaya Tea Cake

Looking for a perfect summer tea cake that's fluffy, light and moist? This papaya tea cake is just the cake for you. The sponge is tender and flavoured with rich papaya puree. Papaya is not a go-to cake flavour, yet it blends well when baked into a cake. The cake is covered with a generous coconut cream frosting that adds a beautiful texture to the cake and enhances the flavours. If you love fruit desserts, try this today!

Serves: 6

Ingredients

1 cup Flour

¾ cup Granulated sugar

50g Unsalted butter

2 Eggs

¾ cup Papaya Puree

1 tsp Baking powder

¼ tsp Baking soda

¼ cup Yogurt

Pinch of salt

Frosting

100g Coconut Cream

100g unsalted butter

2½ cup Granulated sugar

Method

Step 1

Preheat the oven to 170°c. Line a 6-inch cake tin with parchment paper and grease the sides with butter.

Step 2- Sponge

Add butter and sugar cream in a bowl on medium speed with a hand beater till fluffy and pale. Then add in one egg at a time and beat till fully incorporated.

Step 3

Now add in yoghurt and mix in till fully incorporated. Then sift in Flour, baking soda, baking powder and salt. Whisk it all together.

Step 4

Add the cake batter to the tin and bang it against the slab a few times. Then place in the oven and bake for 20-25 minutes or till the edges for golden brown. Then take the cake out of the oven and let it cool for 20-30 minutes on a cooling rack.

Step 5- Frosting

In a bowl, add butter and beat till it's double the size, then add the coconut cream and sugar and beat on high till the frosting becomes glossy. Spread the frosting on the cake and serve fresh!

Tips

1. Use ripened papaya only.

2. Make sure the yoghurt isn't too sour.

3. To check if the cake is made, insert a toothpick in the middle, which should come out clean.

4. Add the coconut cream can to the refrigerator overnight to make a thick frosting.