Breadfruit Cake Recipe
After learning all about breadfruit make a very simple frosted breadfruit honey cake recipe anyone can make. There are as many ways to cook breadfruit but a few breadfruit basics are important for making breadfruit recipes. Follow these basic breadfruit usage tips any time you prepare your fresh breadfruit.
Easy Breadfruit Recipe
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| Frosted Breadfruit Buttermilk Honey Cake Recipe |
Breadfruit is a multipurpose tree and all parts
of the tree are used. The leaves of the breadfruit trees are used as fans
sandpaper for fine woodwork, to wrap foods, and as plates. Breadfruit is cooked and eaten green, mature or ripe. Do not overcook or
breadfruit will become mushy and waterlogged.
Breadfruit Basics
Wash
Washing breadfruit before cooking removes sap. Breadfruit
contains a small amount of white sap, which can stick to knives, pots and steamers.
If fruit oozes sap upon cutting, a piece of cardboard placed over the cutting board
keeps it clean. Utensils resist sticky sap when sprayed with a non-stick oil or
rubbed with cooking oil. Sap that sticks to kitchen equipment can be removed
with oil and a scrub brush followed by washing with dish soap in hot water.
Remove Stem
Twist or snap off the stem and turn the fruit
upside down will allow any sticky sap to drain out.
Cut
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| Breadfruit is a multipurpose tree and all parts of the tree are used |
Core
Coring the fruit means removing the fruit’s hard
central core. This can be done before or after cooking.
Peel
Peeling the skin can be done before or after
cooking, but skin will be much easier to remove post-cooking with a paring
knife or peeler.
Stages of Breadfruit ripeness
The stages of a breadfruit are commonly referred
to as immature, mature or ripe.
Immature
breadfruit
An immature breadfruit is small, bright green in
color with white-green flesh, and will leak a sticky, whitish sap when cut. Immature
breadfruit is boiled, pickled or marinated. However, immature breadfruit is
rubbery and watery even when cooked, lacking the rich flavor and texture of
mature fruit. An immature breadfruit will not mature or ripen after picking.
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| Ripe breadfruit is soft to the touch, with an aromatic smell. |
Mature
breadfruit
Mature breadfruit is starchy and firm. Depending
on the variety, the skin will change from the bright green of an immature fruit
to darker green, golden yellow, and even a rusty orange color. The flesh will
be firm, with color from white to pale, creamy yellow. In the mature stage,
breadfruit is the perfect substitute for any starchy root vegetable, and can be
made into recipes such as French Fries. A firm, mature breadfruit will ripen and become
soft in 1–3 days at room temperature.
Ripe
breadfruit
Ripe breadfruit is soft to the touch, with an
aromatic smell. The creamy, sweet flesh can be made into beverages, pies, cakes,
and other desserts, and is great food for babies. The peel is yellow-green to
yellow-brown in color. This is the only stage where the fruit can be eaten raw,
and the taste and texture is similar to custard.
Easy Breadfruit Recipe
Breadfruit Buttermilk Honey Cake
Ingredients:
2 ¼ cups all-purpose flour
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| Breadfruit Buttermilk Honey Cake |
1 cup honey
½ cup unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground all-spice
½ teaspoon salt
1/4 cup buttermilk
Directions:
Cream butter and honey add breadfruit, sugar and
vanilla and mix well. Sift together dry ingredients. Add dry ingredients to
creamy mixture; add buttermilk until well blended. Pour into buttered or
sprayed 8-inch x 8-inch cake pan. Bake at 350º for 1 hour. Cool on a wire rack and frost with vanilla frosting.
