Baked: Agbalumo-Carrot Cake

Today, I have three stories & recipes to share on and with Agbalumo – Success with an awesome chutney, A’yt and outright ‘Fail’. Here’s to delicious cake first.

Long dreamt of and easily made was this cake. See that orange nugget – top right hand of the wedge of cake below? That’s a piece of dried Agbalumo.

All the ingredients required are in season – Agbalumo, Carrots, Oranges. 

Agbalumo here is used in two forms – pureed and dried (chunks).

Everything about this cake was great – the ease of making and baking, the texture and taste – carrots grated such that they didn’t completely give way when baking. A bit chewy.

The Agbalumo  was nice, but not very present. It appears that Agbalumo loses some of its flavour when cooked in small bits and combined in a mixture. The texture of the dried fruit was there – a touch chewy but not all of the flavour. 

Large chunks worked in the Tarte Tatin – the integrity and flavour of the fruit were preserved. Here…they almost got lost. One thing that occurred to me was the fruit might not have been dry enough. 

I particularly enjoyed tossing the grated carrot, orange zest and Agbalumo chunks into the flour. 

What a brilliant idea – this way, they are evenly distributed in the batter.

This was a great recipe to try and much enjoyed. Some adjustments to make to get a stronger sense of Agbalumo but a worthy effort.

Agbalumo - Carrot Cake

2015-03-10 14:39:48

A delicious carrot cake featuring cardamom and nuggets of flavour from Agbalumo. My version adds Agbalumo - a fruit indigenous to Nigeria and skips the vanilla essence, simply because I forgot. I also make everything by hand - though the original calls for a mixer.

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2779 calories

375 g

380 g

127 g

43 g

12 g

921 g

1517 g

164 g

1 g

107 g

Nutrition Facts

Serving Size

921g

Amount Per Serving

Calories 2779

Calories from Fat 1119

% Daily Value *

Total Fat 127g

195%

Saturated Fat 12g

61%

Trans Fat 1g

Polyunsaturated Fat 22g

Monounsaturated Fat 85g

Cholesterol 380mg

127%

Sodium 1517mg

63%

Total Carbohydrates 375g

125%

Dietary Fiber 15g

61%

Sugars 164g

Protein 43g

Vitamin A

748%

Vitamin C

50%

Calcium

71%

Iron

37%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 3/4 cup sugar - white & brown
2. 2 eggs
3. 2 cups plain (white) flour
4. 2 teaspoons baking powder
5. 1/2 teaspoon crushed cardamom / powder
6. 1/2 teaspoon cinnamon powder
7. 1/2 teaspoon salt
8. 2 cups carrots, shredded
9. 1/2 cup Agbalumo chunks
10. Zest of 1 orange
11. 1/2 cup vegetable oil
12. 1/4 cup yogurt, plain
13. 1/2 cup Agbalumo puree

Instructions

1. Preheat oven to 170 degrees C
2. Grease and flour a 9" cake pan
3. In a large bowl, whisk sugar and eggs until combined
4. In a separate bowl, combine the flour, baking powder, cardamom, cinnamon and salt. Add carrots, agbalumo chunks and orange zest - toss to coat
5. Combine oil, yogurt and agbalumo puree
6. You'll alternate the flour and yogurt-oil-puree mixture, beginning and ending with the flour. This gives the cake a good texture
7. Begin with flour mixture - add a third to the egg mixture. Stir. Add 1/2 the yogurt and oil. Repeat with another 1/3 of flour, followed by the remaining yogurt mixture. Stir and finish with the flour, stirring till just combined
8. Pour batter into the pan and bake until golden, about 45-50 minutes
9. The edges should pull away from the sides and a skewer set in the centre should come out clean
10. Allow cool and serve as you wish

By Kitchen Butterfly

Adapted from Food52.com

beta

calories

2779

fat

127g

protein

43g

carbs

375g

more

Adapted from Food52.com

Kitchen Butterfly https://www.kitchenbutterfly.com/

So there you have it – Agbalumo Carrot Cake, best enjoyed by the wedge.