If you think you’ve had a bad week, spare a thought for New Zealand’s kiwifruit growers. A bacterial disease is slowly, insidiously, infecting crops across the country like something out of a horror movie. Every week at the supermarket I think about those growers and how devastating it must be to discover your livelihood is at risk. Then I put a lot of kiwifruit into the trolley. It’s the least I can do.
Golden Kiwi Cake
I’ve used golden kiwifruit in this upside down cake because the green variety go a bit khaki when cooked. The mellow flavour of the golden ones are also more suited to cooking, I think, so save the green ones for eating from the shell like a boiled egg.
8 golden kiwifruit, peeled and sliced into 1cm rounds
2 Tbsp butter, melted
2 Tbsp brown sugar
150g soft butter
250g caster sugar
finely grated zest of 1 lemon
100g ground almonds
150g plain flour
1 1/2 tsp baking powder
Heat the oven to 170C. Grease and line a 23cm cake tin – I used a ring tin, but a round tin is fine. If you’re using a springform tin, be sure to have a lined tray underneath it in case anything leaks out.
Pour the melted butter into the prepared tin and sprinkle over the brown sugar, then cover with a single layer of sliced kiwifruit. Set aside.
Beat the butter and caster sugar until light and fluffy, then beat in the lemon zest. Add the eggs, one at a time, beating well after each addition. Beat in the ground almonds, then sift over the flour and baking powder. Stir to mix. Pour half of the mixture into the tin, then cover with another layer of kiwifruit. Carefully spread the remainder of the mixture on top.
Bake for 35-40 minutes, until the cake springs back when pressed and a skewer comes out cleanly when plunged into the cake. Let cool for five minutes, then carefully turn out onto a rack to cool completely.
Have a good weekend, everyone x