A Tropical Escape: Steamed Starfruit Cake
Calling all dessert lovers with a sense of adventure! This Steamed Starfruit Cake recipe is a unique and flavorful treat that will transport you to a tropical paradise. Lush starfruit slices are nestled within a light and fluffy cake, all drizzled with a sweet agave syrup glaze. Steamed to perfection, this cake boasts a delicate texture and a burst of tropical flavors in every bite.
Ingredients:
- For the Caramelized Starfruit Garnish:
- 2 not-overripe starfruit, thinly sliced
- 20 cl agave syrup (about ½ cup)
- 30 g butter (about 2 tablespoons)
- For the Tropical Cake:
- 300 g all-purpose flour (about 2 ¼ cups)
- 200 g caster sugar (about 1 cup)
- 1 packet yeast (about 2 ¼ teaspoons)
- 4 large eggs
- Zest of 2 limes
- 10 cl milk (about ½ cup)
- 200 g softened butter (about 1 cup), plus extra for greasing the mold
Instructions:
- Caramelizing the Starfruit:
- Begin by preparing the caramelized starfruit garnish. Butter a charlotte mold (a tall, straight-sided baking mold). In a saucepan, heat the agave syrup and butter over medium heat until the butter melts and the mixture simmers.
- Swirl the pan to coat the bottom evenly. Carefully arrange the thinly sliced starfruit in a single layer on the bottom of the mold.
- Pour the remaining agave syrup mixture over the starfruit, tilting the mold to coat the slices evenly. Set this aside for now.
- Creating the Cake Batter:
- In a large bowl, using a whisk, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, making the cake light and airy.
- Adding the Eggs and Milk:
- One at a time, beat in the eggs, ensuring each egg is well incorporated before adding the next. This creates a smooth and emulsified batter.
- Citrus Zest and Flour:
- Stir in the grated zest of 2 limes for a burst of citrusy flavor. Sift the flour together with the yeast and gradually add it to the wet ingredients. Use a spatula to gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix, as this can toughen the cake.
- Filling the Mold and Steaming:
- Lightly grease a sheet of baking paper and place it over the mold. Secure the baking paper with kitchen twine or a rubber band to create a tight seal. This helps the cake rise evenly during steaming.
- Steaming to Perfection:
- Place the mold in a steamer and steam the cake for approximately 90 minutes. Be sure to check the water level in the steamer occasionally and add more water if needed. Alternatively, you can steam the cake in a pressure cooker for 50 minutes.
- Resting, Unmolding, and Serving:
- Once steamed, remove the cake from the steamer and let it rest for 5 minutes before unmolding. This allows the cake to set slightly. Carefully invert the mold onto a serving platter, releasing the cake.
- The Finishing Touch:
- Drizzle the remaining agave syrup from the bottom of the mold over the top of the cake. This adds extra sweetness and a beautiful glistening finish.
Tips:
- If you don't have a charlotte mold, you can use a bundt pan or another oven-safe mold with a similar shape.
- Leftover cake can be stored in an airtight container at room temperature for up to 2 days.
- For a richer flavor, you can substitute brown sugar for half of the caster sugar in the cake batter.
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