KIWIFRUIT STACKERS
KIWIFRUIT STACKERS
Recipe
Tangy kiwifruit works so beautifully against the buttery cake and whipped cream that make up the layers of these stackers. I also love the gentle crunch and savoury touch the poppy seeds lend.
MAKES 8 STACKERS
FOR THE CAKE:
200g butter, softened
200g caster sugar
4 free-range eggs
1 tsp vanilla extract
200g ground almonds
50g spelt or plain all-purpose flour
Pinch sea salt
20g poppy seeds
FOR THE ASSEMBLY:
10 green kiwifruit, peeled and cut into very thin slices
1 cup heavy cream
1 tsp vanilla extract
- First, make the cake layers. Preheat oven to 180 degrees Celsius fan bake. Line a 30cm x 20cm baking tray with baking paper.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla.
- Gradually fold in the ground almonds, flour, salt and poppy seeds. Mix until just combined.
- Pour the batter into the baking tray and spread out so it’s smooth. The cake should be about 2cm deep.
- Bake for approximately 10-15 minutes. The cake is ready when golden in colour and springy to the touch.
- Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, make the whipped cream. In the bowl of an electric mixer with a whisk attachment, whip the cream and vanilla until soft peaks form.
- Once the cake is completely cool, cut it into 5cm x 5cm squares. You should end up with 24 squares. You can adjust the squares to your size preference!
- Next, assemble the stackers. First use a cake square. Lay five green kiwifruit slices over the cake, then using a piping bag or resealable bag with one corner cut off, pipe about 2 tbsp of whipped cream onto the kiwifruit. Next, press a cake square on top. Repeat with another five kiwifruit slices, and then piped cream followed by another layer of cake. Finish with kiwifruit slices.
- Repeat with the remaining components until you have used all the slices of cake cubes.
- Serve immediately. Refrigerate in an airtight container for no longer than 24 hours.