Long dreamt of and easily made was this cake. See that orange nugget – top right hand of the wedge of cake below? That’s a piece of dried Agbalumo.
Agbalumo here is used in two forms – pureed and dried (chunks).
Everything about this cake was great – the ease of making and baking, the texture and taste – carrots grated such that they didn’t completely give way when baking. A bit chewy.
The Agbalumo was nice, but not very present. It appears that Agbalumo loses some of its flavour when cooked in small bits and combined in a mixture. The texture of the dried fruit was there – a touch chewy but not all of the flavour.
Large chunks worked in the Tarte Tatin – the integrity and flavour of the fruit were preserved. Here…they almost got lost. One thing that occurred to me was the fruit might not have been dry enough.
I particularly enjoyed tossing the grated carrot, orange zest and Agbalumo chunks into the flour.
What a brilliant idea – this way, they are evenly distributed in the batter.
This was a great recipe to try and much enjoyed. Some adjustments to make to get a stronger sense of Agbalumo but a worthy effort.
So there you have it – Agbalumo Carrot Cake, best enjoyed by the wedge.