Kiwifruit Slice

Recently, I had family staying and inadvertently overstocked on gold kiwifruit!  I felt sure it would be possible to use them in baking, as is done with bananas, carrots, zucchini, etc.  The result is this soft and moist Kiwifruit Slice.

It is not unlike banana cake, although there is the occasional light crunch on a seed from the kiwifruit!

As in many of my recipes, I use ground almonds for added nutrition.  I use rice or oat milk rather than diary milk but the same amount of dairy milk can successfully be used.

To get the ⅔ cup of kiwifruit pulp, I find it takes about 3-4 medium to large kiwifruit.  Once I have scooped out the flesh, I roughly chop the flesh with a knife then lightly mash it with a fork to make the pulp.  I also remove any hard or tough pieces of core that may be present.

I use the kiwifruit when they are just past firm and are becoming softer (but are not over-ripe).

Ingredients:

• 3 eggs
• ⅔ cup sugar
• 50 grams oil
• ½ cup milk
• ⅔ cup kiwifruit pulp
• 1½ cups ground almonds
• 1½ teaspoons baking soda
• ¾ cup brown rice flour

Method:

Pre-heat the oven to 180° C.

Line a 30cm x 20cm shallow baking tray with baking paper.

Beat together the eggs and sugar until thick and pale.  Lightly beat in the oil and milk.

Add the kiwifruit pulp.

Mix in the ground almonds, baking soda and brown rice flour.

The mixture may have very small lumps in it;  this doesn’t affect the baked product, however, be sure to dissolve any large lumps that may be present.  The mixture is quite runny.

Pour the mixture into the prepared tin and bake for 30 minutes.

Test with a skewer before removing from the oven.