- 180g butter/margarine
- 180g white granulated sugar
- 2 large eggs, beaten
- 360g self-raising flour, sifted
- 3 tbsp baobab fruit pulp
- 1 tsp baking powder
- 450ml buttermilk
In my quest to create Zimbabwean desserts I decided to play around with what is known as the African super fruit, our humble baobab fruit/ umkhomo/mawuyu. This recipe is my first step to what I talked about in this podcast on Zimbabwe traditional desserts. This fruit is a power pack of nutrition. According to research, it has more Vitamin C than you would find in an orange (three times more to be precise). It also contains 50% more calcium than spinach and is loaded with anti-oxidants which help our bodies fight off free radicals. (Free radicals cause premature aging and cancer amongst other things)
Okay, so back to our recipe… 😀 The family absolutely loved this cake. It’s quite simple and if you want an even more pronounced/sharp taste of the mawuyu, you can add a bit more of the pulp/powder. Let’s get started then.
Resources/Equipment You Will Need
- 10 inch baking tin or 2x 9 inch baking tins (check my online store if you need one)
- Electric Hand mixer (check my online store if you need one)
- Wooden spoon
- Measuring Jug
- Gather your ingredients together. Preheat oven to 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 5. What you’ll need includes 180g butter/margarine; 180g white granulated sugar; 2 large eggs, beaten; 360g self-raising flour, sifted; 3 tbsp baobab fruit pulp; 1 tsp baking powder and 450ml buttermilk
- Using the electric hand mixer or wooden spoon, beat the butter/margarine and sugar until light and fluffy.Add eggs one at a time and beat well after each addition.
- Put the baobab fruit pulp/powder into a measuring jug. Add lacto/buttermilk and mix well.
- Add a third of the sifted flour and mix.
- Add half of the lacto/buttermilk infused with the baobab fruit pulp. Mix until just combined. Do not over mix as this will result in a dry and hard textured cake.
- Add another third of the flour and mix until just combined. Add the remaining ha;f of the lacto/buttermilk and again mix. Finally, add the last third of the flour and combine gently. Give a final mix with a wooden spoon.
- Get your baking tin and prepare your cake tin, this is when you grease it with margarine/butter and dust it lightly with flour. We’re doing this to ensure that your cake does not stick to the tin when you want to take it out.
- Pour the cake batter into the prepared cake tin. Bake in oven for about 40-50 minutes or until the skewer comes out clean.
- When cake is done, allow it to cool on the cooling rack. And your cake is ready!
Pictorial Detailed Instructions