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I like to cook the papaya pulp first for this cake because it reduces the fruit water and increases the delicate papaya flavor. The consistency of cooked papaya works well in baking. Papaya is a good source of vitamins A, B, and C. It also tones the stomach and cleanses the blood.
2 cScooped papaya flesh
3 TbspSafflower oil
1⁄4 cGranulated fructose
1 tspnLemon juice
1⁄2 cWhole wheat pastry flour
1⁄2 cUnbleached white flour
1 1⁄4 tspnBaking powder
1 tspnEgg replacer powder
1⁄4 cRoasted macadamia nuts, finely chopped
1 TbspBrown sugar
1 TbspMaple syrup
1 tspnfresh ginger juice*
1⁄2 tspnEgg replacer powder
- Place the papaya in a saucepan on medium-low heat. Cook for 20-30 minutes, or until reduced to 1 cup thick pulp, stirring occasionally. Remove from the heat and chill until cool.
- Preheat the oven to 350°F. Place the cooked papaya pulp in a bowl along with the next 4 ingredients and mix well. In another bowl, combine the remaining dry ingredients. Add the dry to the wet ingredients and mix well. Pour the batter into a lightly oiled 8x8-inch baking dish. Bake for 40-45 minutes.
- Mix the topping ingredients together in a small bowl. When the cake is cooked, spread the topping evenly over the cake. Bake for 5 more minutes to caramelize the topping, which should be light golden and lacy. Cool before cutting into 9 pieces.
*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.
Nutritional Information Per Serving:
Calories: 174, Fat 7.4g (68 cal), Carbohydrate 24.3g (97 cal), Protein 2.1g (9 cal)
Added information: Saturated Fat 0.7g, Cholesterol 0mg, Sodium 96mg, Dietary Fiber 1.9g