I’ve never heard of a kiwi cake recipe before. Carrot, yes. Courgette, sure. But kiwi? With a glut of them in the fridge (on special at the market), I figured there was no reason why they shouldn’t work.
Kiwis have always been slightly exotic to me, not very English, tropical seas and warms suns. So I paired it with the equally peppy mint, just about still going on my balcony. I already used a similar combination for my Best Ever Smoothie recipe in The Herb and Flower Cookbook (it really is the best ever) and they’re just as sunny here. The cake is moist, zingy, a bit citric. You could probably be a bit more generous with the icing (I had some left in my bowl) but I was trying to make it look pretty for the photo. Anyway, it tastes like summer. Maybe there is a space for a kiwi cake recipe after all.
- 5 kiwis
- Good handful of mint leaves
- 150g butter
- 200g dark brown sugar
- 1 egg
- 250g self raising flour
- 50g icing sugar
- Juice of half a lime
Preheat the oven to 180/gas mark 4. Grease and line a 20cm 1 litre loaf tin.
Chop the very ends off each kiwi and set them upright. Use a sharp knife to slice downwards, removing the peel. Throw the kiwis into a blender with the mint and and blitz to a pulp.
Using a mixer, beat together the butter and sugar until combined. Add the egg and flour and beat again, before mixing in the kiwis.
Pour the batter into the loaf tin, and bake in the oven for 50 minutes, until brown on top and shrinking from the edges of tin. Leave to cool in its tin for a few minutes before turning out onto a wire rack and allowing to cool entirely.
In a large bowl, mix together the icing sugar and lime juice, and pour over the top, scattering a few mint leaves on top if you fancy. Keep in an airtight container for up to three days.