papaya cake without eggs

Bake for 40-50 miniutes [/recipe_box] To decorate my healthy papaya cake, I drizzled each slice with tahini (sesame paste) and a sprinkle of shredded coconut. Add sugar and cardamom powder to the flour mixture and mix. Keep aside. Now add the dry ingredients: flour, baking powder, salt, … Papaya coconut cake is a delicious, moist and buttery cake and the inspiration is from the by the Bahamian papaya cake.Usually a little of rum is added for extra flavor in these cakes.This cake can be better known as a papaya sauce cake as I cooked the papaya into a chunky sauce before adding to the cake. Line an 18cm round cake tin with baking parchment. First, in a large bowl beat the eggs and add the mashed papaya. Makes six half-cup servings. In a separate bowl, mash the papaya well with a fork, then add in the yogurt, coconut oil and egg. Now, add the flour mixture and mix with the wet ingredients. 3 In a bowl, add vegetable oil, buttermilk and mango puree and mix well. 2 Sieve flour, baking pwd, baking soda and salt. 1 Heat pressure cooker with lid on high for 5 mts (without the rubber gasket and whistle).Grease and flour an 8″-9″ inch aluminum baking pan. Pour the wet ingredients over the dry and mix. Then add the coconut milk, melted butter and vanilla flavor and mix well. Heat the oven to 180C/gas 4/fan oven 160C. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture. Peel and cut papaya and pineapple into small chunks; ... the frozen fruit in the processor and blend until creamy.