Breadfruit Cake Food

RIPE BREADFRUIT CAKE

Steps:

• Preheat oven to 350 F. Spray a loaf pan with non-stick spray.
• If the breadfruit is not 100% mush, puree it in the food processor with 1-2 tablespoons milk as needed for a smooth puree.
• In a bowl, combine flour, baking powder, nutmeg and salt.
• Whisk to combine dry ingredients.
• In another small bowl, combine about ½ cup of the flour combination and toss the candied fruit in it. This will prevent the fruit from sinking to the bottom.
• Using an electric mixer with the paddle or whisk attachment, beat butter and sugar in a bowl until smooth and creamy.
• Add eggs one at a time, beating well after each addition.
• Add vanilla extract and mix until combined.
• Add breadfruit and mix very well, until thoroughly combined.
• Add the remaining flour (not mixed with the fruit) to the batter.
• Add mango juice and mix until well combined.
• Add the fruit and flour combination and mix until well combined.
• Transfer to prepared loaf pan.
• Bake for 40-45 minutes, or until a toothpick comes out clean.
• Leave to cool for at least 10 minutes in the pan.
• Remove from the pan and serve.

BREADFRUIT CAKE

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, blend together the dry ingredients.
• Add oil, and stir well.
• Beat in eggs and vanilla and continue beating with electric mixer.
• Beat in breadfruit until smooth.
• Remove fibrous breadfruit from beater.
• Stir in nuts.
• Bake in 3 long pans for 45 minutes.

CRAB AND BREADFRUIT CAKES

Steps:

• In a small bowl, combine crab meat and steamed breadfruit; set to the side.
• In a hot saute pan, heat 1 teaspoon olive oil; add shallots, red and yellow pepper and saute for a few minutes or until tender.
• Cool, then add to crab mixture.
• Add remaining ingredients (except olive oil) and fold together.
• Divide into six cakes.
• Heat remaining olive oil in saute pan and cook crab cakes until golden brown on each side.
• Place on a plate of salad greens and serve with the condiments of your choice.