I made this wonderful kiwi cake to use up the kiwi that was thrown away in the kitchen and bake sweets on the weekends. Kiwi rounds look a bit trippy because they resemble alien eyes and other extraterrestrial life forms. I can’t lie. But the cake was delicious-with fresh peppers from the kiwi, and ah very fluffy bread crumbs texture, completely sweet.
This vegan version uses soy milk and sunflower oil instead of butter and eggs. Vanilla gives it a wonderful aroma and flavor. Here, we used home grown flour. For an American friend, this is the equivalent of medium-strength flour mixed with baking powder.
2 cups of home flour
A pinch of salt
1 cup of caster sugar
1 cup of plant-based milk (such as soy milk)
1/2 cup of sunflower oil
1 teaspoon vanilla extract
3-4 kiwis (peeled and sliced thinly)
1. Preheat the oven to 180 degrees Celsius.
2. Place wheat flour, salt, sugar, vegetable milk, sunflower oil and vanilla extract in a large mixing bowl. Gently mix with a wooden spoon or spatula until you have a smooth cake dough. Do not stir for a long time or whisk with a whisk. It can result in a dense or sticky cake texture.
3. Lightly apply a small amount of oil to a 20 cm round cake can and line the bottom with a ring of baking paper. Place the sliced kiwi on the bottom of the pan and pour the cake dough on top. Use a spatula to smooth the top.
4. Bake in the oven for 30-35 minutes or until the skewers in the middle of the cake are clean. Before removing the cake and serving it, put the cake in a pan and let it cool.