Black Sapote Cake

 From 'Mexico The Cookbook' by Margarita Carrilo Arronte
Black Sapote Cake The black sapote is a tropical fruit native to Mexico that is more commonly known as the chocolate pudding fruit, due to it's chocolatey taste.

  • 350g flour, plus extra for dusting
  • 900g black sapote pulp
  • 4 tbsp packed brown sugar
  • 5 tbsp orange juice
  • 5 tbsp lemon juice
  • 1 ripe banana, mashed
  • 300g sugar
  • Butter, for greasing
  • ¼ tsp salt
  • 1½ tsp baking soda
  • 1½ tsp ground cinnamon
  • 4 eggs, beaten
  • 175ml corn oil
  • 120g sultanas
  • 70g pumpkin seeds, toasted
  1. Preheat the oven to 190°C.
  2. Grease and flour two 6-inch round cake tins.
  3. Combine the sapote pulp, brown sugar, and fruit juices in a bowl and mix well.
  4. Add the mashed banana and sugar.
  5. Sift together the flour, salt, baking soda, and cinnamon in a separate bowl. Gradually fold the dry ingredients into the wet mixture.
  6. Stir in the eggs, oil, sultanas, and pumpkin seeds.
  7. Divide the batter between the prepared cake tins. Bake for 45-60 minutes or until firm to the touch.
  8. Remove the tins from the oven, turn out the cake onto a wire rack and leave to cool. Slice and serve.