I love kiwifruit, I believe they are simply called ‘kiwi’ in America. We sure have plenty of them growing in New Zealand as they thrive in our Antipodean climate. They are also an excellent fruit to eat and a healthy choice as far as your digestive system is concerned. Through the digestive process they end up becoming a good food (pre-biotic) for the beneficial bacteria (pro-biotic) in both your small as well as large bowel and throughout your digestive system. They also provide various kinds of enzymes that improve our digestion and most especially assist in protein digestion and assimilation. Kiwifruit also contains various nutritional contingent factors such as bioflavonoids, vitamin C (one of highest vitamin C containing foods) as well as various other antioxidants, minerals (potassium) and trace elements.
I find on occasion that a piece of this cake is quite nice with a cup of peppermint tea in the afternoon around 3.00pm. Give it a try.
- 1 ½ kiwifruit chopped
- 100 grams butter
- 3 eggs
- 1 ½ cups desiccated coconut (processed to make it more like “flour”)
- 1 ½ tsp baking soda
- zest of 1 lemon
- half juice of one lemon
- optional: Chia seeds
- Preheat oven to 170C
- Cream butter and eggs together using an electric mixer
- Add coconut “flour” and baking soda to egg and butter mixture, combine
- Mix lemon zest, lemon juice, kiwifruit, and chia seeds together and then add to the previous mixture.
- Stir to combine, use a smallish cake tin and cook it at 170ºC for around 20-25 minutes but depending on the shape and depth of your tin you may need to adjust the time.