Loquat Love and a simple Shabbat Cake

Nothing in life is perfect or simple, except for cake. Cake is a food group to me (I think Jeff and Auralee feel the same) and we find all kinds of ways to sneak it in as sustenance — in the form of breakfast and snacks — in addition to enjoying it in the traditional dessert-manner. This Shabbat, with my new oven fully-operational, there was no doubt that cake of some kind (along with homemade challah) would be on the menu.

One of the nice things about shopping at the shuk is that you cannot avoid knowing what is currently in season. Out-of-season produce goes up in price (or disappears entirely) and produce that is in season is displayed prominently in large quantities. Right now loquats שסק are appearing at the market, though a tad early and not yet as sweet as they will be in a few weeks. My love for these little fruits is so great and has been so deprived for the last eleven years that I happily scooped up a box with the intention of baking them into an upside down coconut cake.

What I forgot is that eating loquats as they are is a juicy, sweet, wonderfully kinesthetic experience that would be mostly lost were they baked into a dessert of any kind. Nonetheless, I would highly recommend serving them alongside this simple little cake, as the flavors are very complementary and the sweetness of the cake helps cut some of the tang of the early fruits.

Coconut Yoghurt Cake

3/4 cup whole wheat flour

1/4 cup all purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/4 cup canola oil

1/2 cup milk/rice milk/soy milk

1/2 cup goat (or regular) plain yoghurt

1/2 cup sugar

1 tsp vanilla extract

1 cup shredded unsweetened coconut

Grease and flour a small square baking pan (9 inch) and preheat the oven to 350ºF (175ºC).

Sift together the flours, baking soda and powder and the salt. In a separate bowl whisk the oil, sugar, milk, yoghurt and vanilla. Fold dry ingredients into wet and then mix in the coconut (careful not to overmix). Pour into baking pan and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack before turning out of the pan.

5 thoughts on “Loquat Love and a simple Shabbat Cake

  1. Michelle Nordell says:

    That cake looks delicious. I wish I could convince Mr BT that coconut tastes good. I once saw a recipe for Loquat upside-down cake. I am not a fan of these types of cakes because they tend to be too sweet, but a loquat one might be interesting.

  2. Faye Levy says:

    I agree with Michelle – the cake looks delicious. What was its texture like? Did it dry quickly because it has relatively little oil, or did the yogurt keep it moist?

    • kitchen girl says:

      Faye-
      It was SO moist and kept very nicely in a sealed container on the kitchen counter for 3 days (it may have kept for more, but I wouldn’t know because we ate it!). I made it again on Sunday with walnuts, which was also yummy. if you wanted to be fancy you could dress it up with some frosting (or try it as an upside down cake with the loquats or some mango) but I usually like my cake straight up.
      If you did make it as an upside-down, I recommend cooking the fruit a little first (saute, really), like I do here:
      https://aricooks.wordpress.com/2009/10/26/cranberry-walnut-upside-down-cake/

      The goat yogurt was a special last-minute addition because I got some delivered fresh from a farm nearby (I was going to just just use rice milk, or maybe coconut milk), and I definitely prefer it this way.

      best, Ari

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