Recipe

November 26, 2024

Tropical Terrazzo Cake

Recipe: Camilla Wynne

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“Use a variety of candied tropical (or tropical-adjacent) fruits, keeping in mind that it can always be a mixture of homemade and store-bought. I usually use pineapple, kiwi, papaya, citron, ginger, and cactus pear.” – Camilla Wynne

Ingredients

For Cake

  • 1 cup unsalted butter, at room temperature (very soft)
  • 2⅔ cups sugar
  • 1½ tsp salt
  • Zest of 1 lime
  • 6 eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 cup full-fat coconut milk
  • 2 cups drained and chopped (½- to 1-inch pieces) mixed Candied Fruit, reserving the syrup

For Syrup

  • ½ cup candied fruit syrup (Note: You can use any candied fruit syrup for this recipe or use the reserved syrup from the cake method.)
  • ¼ cup lime juice
  • 2 tbsp dark rum (optional)

Directions

Yield: Serves 16

Make Cake

  1. Preheat oven to 350°F. Generously grease and amply flour 10- to 12-cup Bundt pan and refrigerate pan until it’s time to fill it.
  2. To make cake, in bowl of stand mixer fitted with paddle attachment, cream butter, sugar, salt and lime zest until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. With mixer running on low speed, add 1/3 of flour and then half of the coconut milk. Alternate until all flour and coconut milk are incorporated.
  4. Scrape down sides of bowl, then beat on medium-high for 30 seconds to make sure everything is well blended. Fold in chopped candied fruit.
  5. Transfer batter to prepared pan. Give pan a hard tap on counter to help settle batter. Bake for 70 minutes to 80 minutes, or until toothpick inserted in centre comes out clean.
  6. Cool on wire rack for 10 minutes. Meanwhile, make syrup.

Make Syrup

  1. In small pot, combine syrup and lime juice. Bring to a boil and cook until reduced by half. Remove from heat and stir in rum, if using.

Assemble

  1. Carefully turn cake out of pan. Use all syrup to brush cake all over top and sides. Cool completely.
  2. Cake will keep, well wrapped, at room temperature for at least 5 days.
Source:

Excerpted from Nature’s Candy by Camilla Wynne. ©2024 Camilla Wynne. Photographs by Mickaël A. Bandassak. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved

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