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Author Topic: Chocolate Sapote Cake with Kumquat Orange Marmalade  (Read 2016 times)


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Chocolate Sapote Cake with Kumquat Orange Marmalade
« on: August 19, 2013, 10:53:53 AM »

Chocolate Sapote Cake with Kumquat Orange Marmalade

Makes 1 6 inch 4 layer cake

1 1/2 cups whole wheat pastry flour

1/3 cup cocoa powder
1 cup maple sugar

1 Tbsp grated orange zest
1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

3/4 cup pureed black sapote

1/4 cup coconut oil
 1 Tbsp pure vanilla extract

1 tsp orange extract
 1/2 cup + 2 Tbsp orange juice

2 Tbsp lemon juice


2 cups sliced kumquats (seeds removed)

1/4 cup fresh orange juice

1/2 cup agave nectar

seeds of one vanilla bean

pinch of sea salt

 1 1/2 cup agave nectar
 2 Tbsp coconut oil
 1 3/4 cups cocoa powder, or more if needed
 3/4 tsp sea salt

1 Tbsp orange zest

2 Tbsp orange juice
 1 Tbsp pure vanilla extract

 sliced kumquats for garnish

Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, baking soda, spices, salt, and sugar in a large bowl to blend well. Whisk sapote, oil, orange extract, vanilla extract, and orange juice together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in lemon juice and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers.

To make marmalade, combine all ingredients in a medium saucepan over medium heat.  Cook until jammy, and liquid is reduced, about 15 minutes.  Let cool, and set aside.

 To make frosting, beat together all ingredients in a large bowl until very fluffy and smooth, and well blended.  Add a little more cocoa powder if a stiffer consistency is desired (I usually end up doing this). To assemble cake, place a layer of cake on a plate, and spoon a heaping 1/2 cup frosting over, almost to the sides, then 1/3 of the marmalade, then top with another layer of cake and repeat with another 1/2 cup frosting and 1/2 remaining marmalade. Top with another cake layer, another frosting layer, remaining marmalade, then the top cake layer. Spread the frosting over the top and the sides of the cake, and use remaining frositng to pipe decoratively around the top edge of the cake, and around the bottom of the cake as well.  Chill the cake at least a few hours to set filling before serving.  Garnish with kumquats if desired!

 *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.


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