Zapote Negro Cake

Ingredients

• 2½ cups (625 ml) zapote negro (Diospyros digyna) puree, fully ripe
• ¼ cup (63 ml) dark brown sugar
• ⅓ cup (83 ml) fresh orange juice
• 2 tablespoons fresh lime juice
• 1 ripe banana, mashed
• 1½ cups (375 ml) granulated sugar
• 3 cups (750 ml) all-purpose flour
• ¼ teaspoon salt
• 1½ teaspoons baking soda
• 1½ teaspoons ground cinnamon
• 4 eggs, well beaten
• ¾ cup (188 ml) vegetable oil
• ¾ cup (188 ml) golden raisins
• ⅔ cup (164 ml) hulled raw pumpkin seeds, lightly toasted

Method

1. 1
   Preheat oven to 175°C / 350°F. Grease two pans, line with wax paper, then flour lightly.
2. 2
   In a large bowl, combine the zapote negro puree with the brown sugar, orange juice, lime juice, mashed banana, and granulated sugar. Mix until uniform.
3. 3
   In a separate bowl, whisk together the flour, salt, baking soda, and ground cinnamon.
4. 4
   Fold the dry mixture into the fruit mixture until just combined.
5. 5
   Gradually incorporate the beaten eggs and vegetable oil, stirring to maintain an even consistency.
6. 6
   Fold in the golden raisins and toasted pumpkin seeds.
7. 7
   Divide the batter evenly between the prepared pans.
8. 8
   Bake at 175°C / 350°F for approximately one hour, until the surface is firm and springs back when pressed lightly at the center.
9. 9
   Cool in pans on a rack. Unmold once fully cooled.