Papaya Cake with Coconut Glaze

2007-03-30

Papaya Cake with Coconut Glaze
 
Recipe from Ripe for Dessert by David Lebovitz
Notes: The recipe conveniently omits the time it takes to reduce the cooked papaya puree down to 1 cup: about 40 minutes! After enduring hot, tropical fruit sputtering onto my arms, I thought baby food might be a shortcut for next time. Dried pineapples are very expensive, more so if you buy the organic kind like these. I reduced the granulated sugar by half; this didn't affect the cake's taste too much. While the cake was moist, tender and full of rummy pineapple bits, the normally strong-tasting papaya lost its flavour after baking, leaving only its colour behind. An interesting idea, but the prep work is too labour-intensive.

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