One of my favourite recipes born at the restaurant I used to own and run in Kingston, Jamaica; this dessert features one of the most breathtaking tropical fruits- to me- which is the jackfruit. The sweetness of the jackfruit is balanced out with tangy fruity Levantine spice, Sumac, to create a sweet and sour-ish end result, in a way similar Tajin would on a ripe mango.

INGREDIENTS:

This recipe is for a round 9″ cake tin

380gr all-purpose baking flour

340gr cane sugar

100gr grated coconut

4 tsp baking powder

2 TBSP sumac

1 TBSP rose water (optional)

1 cup almond milk + 1 tsp vinegar mixed in

1 cup water

¾ cup vegetable oil

at least 2 cups of jackfruit, deseeded, each peg cut in half

1 TBSP cane sugar to roll the jackfruit in

1 TBSP sumac to roll the jackfruit in

EQUIPMENT NEEDED:

9″ cake pan

Cake mixer

DIRECTIONS:

Preheat your oven to 350F/180C. Grease and flour the sides only of your cake tin.

In a small bowl, mix your almond milk and water with vinegar and let it sit while you proceed with the next steps.

In a bowl, place your dry ingredients, mix. Then add your wet ingredients (i.e: almond milk/water/vinegar mix, rose water and oil) and with a cake mixer, whisk until smooth.

Now it’s time to assemble the cake.

In a bowl, mix the jackfruit with the sumac and brown sugar and spread this evenly over the base of your cake tin. Pour over the cake batter and bake for 45 minutes. Check with a sharp serrated knife if the cake needs more bake time- this will vary from one oven to the other as not all ovens bake equally!

When the cake is ready, leave to stand for 30 minutes , then carefully turn onto a plate. Enjoy on it’s own, or even better, with a scoop of ice-cream.

COMMENTS:

I have never tried making this recipe with gluten-free flours. If you do by chance try and succeed, let me and others know in the comment section!