Baking Dessert

Black sapote, molasses and ginger cake

Name: Black sapote, molasses and ginger cake recipe
Yield: 8
Ingredients: 80g freshly grated ginger; 1 cup (220g) caster sugar; 250g unsalted butter, melted and cooled; 500g sapote pulp (from about 2 very ripe sapotes), seeds removed; 4 eggs; 300g molasses; 1 1/2 tsp apple cider vinegar or white vinegar; 2 tsp vanilla bean paste; 2 1/3 cups (350g) plain flour; 2 tsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp salt; 1 1/2 tsp bicarb soda; 1 tsp baking powder; 125g sifted icing sugar; 2 tbs honey; 2 tbs milk or thin cream; Pinch salt

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by Danielle Alvarez

Oct 26, 2020

Forest Fruit Farm's black sapote sings in this decadent dessert by Danielle Alvarez.

80g freshly grated ginger
1 cup (220g) caster sugar
250g unsalted butter, melted and cooled
500g sapote pulp (from about 2 very ripe sapotes), seeds removed
4 eggs
300g molasses
1 1/2 tsp apple cider vinegar or white vinegar
2 tsp vanilla bean paste
2 1/3 cups (350g) plain flour
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 tsp bicarb soda
1 tsp baking powder

Honey glaze

125g sifted icing sugar
2 tbs honey
2 tbs milk or thin cream
Pinch salt

Method

1.

Preheat oven to 170°C. Grease a bundt pan.
2.

Peel ginger and, using a microplane, grate into the sugar. Mix to combine.
3.

Place ginger sugar, butter, sapote and eggs in a bowl and, using a stick blender, whiz to combine. Add the molasses, vinegar and vanilla and whiz again to combine.
4.

Combine all dry ingredients in a separate bowl, then fold into the wet ingredients. Mix to combine and pour into a prepared pan. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool completely before inverting onto a wire rack to cool completely.
5.

For the honey glaze, place all ingredients in a small bowl and whisk to combine. Drizzle over cooled cake to serve.