August 14, 2016
SunGold Kiwi Pudding Cake ♥ Zestpri SunGold #Sponsored Recipe Challenge
Have you ever purchased kiwifruit?
Not talking about those fruit tarts adorned with circles of various colorful sliced fruits that sit on a vanilla custard.
I am talking about these little beauties......
Until the Recipe Reduxers were challenged to create recipes using the Sungold kiwifruit, I had never purchased green or yellow kiwi.
I was so curious about these egg-shaped fruits that I immediately signed-up to participate.
“I received free samples of Zespri SunGold Kiwifruit mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Zespri Kiwifruit and am eligible to win prizes associated with the contest. I was not compensated for my time."
Something new to the fruit world, SunGold kiwifruit is a new variety from Zespri and is one of the fastest growing new fruits worldwide, doubling its volume in North America this season (June-October). SunGolds are a natural cross between gold varieties of kiwifruit and like their green cousins, are non-GMO.
Another distinctive characteristic between the two, green kiwifruits have a fuzzy skin, while the skin of a SunGold is as smooth as a baby's bottom.
A great snack to eat on the run, kiwifruit is perfect because it is easy to eat! Just cut in half with a knife and scoop with a spoon. That’s it – just cut, scoop, and enjoy!
Zespri SunGold kiwis have a tropical-sweet taste, making them perfect in this pudding cake.
Over the years I have made a few different pudding cakes (a Thanksgiving pumpkin/flan & a lemon/custard for Easter) that produced an impressive dessert with minimal effort. Here the mixture separates into a vanilla sponge cake layer under a kiwi curd pudding top.
I have to tell you that the SunGold kiwi is naturally sweeter than the traditional green we all know, and one serving (2 kiwifruit) of SunGold provides three times more vitamin C than an orange and as much potassium as a medium banana. They are also an excellent source of antioxidant Vitamin E.
While the cake bakes, the fruit sinks to the bottom and the cake rises to the top. For presentation and easy removal, I baked mine in a square disposable aluminum pan. Allowed to set for a brief time in the fridge, I simply cut the sides off, placed another dish on top, inverted the cake so the pudding layer with their gorgeous black seeds was exposed for serving.
It is easier to see the layers in this pic and again.......
....in this one.
Bright, airy and refreshingly light, it is the perfect end to a meal. You could serve this with whipped topping or some additional slices of SunGolds. These pictures were taken sans the garnish to show the wow factor of the SunGolds gorgeous color & the contrast of the black seeds.
I think it's impressive.
Let's get cooking......
SunGold Kiwi Pudding Cake
makes 6-8 servings
* 3 large eggs, room temperature, separated
* 6 tablespoons caster sugar (75g)
* 7 tablespoons unsalted butter (90g), room temperature
* 3 1/3 cup AP flour (95g)
* pinch of salt
* 1 1/3 cups whole milk (320ml), room temperature
* 2 SunGold Kiwifruit, peeled and diced
1- 8" square or round disposable cake pan, prepared with release agent or butter
Preheat oven to 250°
It is imperative that all ingredients be room temperature.
Place the diced kiwi evenly in the baking pan.
1. Mix the egg yolks with the sugar until light in color and smooth. Add the butter and mix to combine.
2. Add the flour, pinch of salt, and then the milk, a little at a time.
3. In a separate bowl, beat the egg whites to stiff peaks.
4. Gently fold the egg whites into the batter until all lumps are smooth.
5. Pour the batter slowly over the diced kiwi and bake for 55 minutes.
6. Leave the cake in the oven with the door slightly ajar for 20 minutes so that the cake doesn't settle too quickly. Remove to a table to come to room temperature for 2 hours before placing in the refrigerator for another 5-6 hours (or overnight).