Dragon Fruit Cake
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"Dragon fruit won't win any awards for what it looks like on the outside, but the inside is a beauty. The magenta flesh is dotted with tiny black seeds. Some varieties have white flesh with black seeds. It's not very sweet, but has a nice texture. Dragon fruit, also called pitaya, is a cactus species. I used the juice to make a puree to swirl into the cake batter. Then I used more of it to make icing for the cake."
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Ingredients1 h 20 m servings 934
Original recipe yields 10 servings
- Place dragon fruit flesh in a blender or food processor and puree. Transfer puree to a bowl and set aside.
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 8-inch cake pans.
- Sift cake flour, all-purpose flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
- Cream 1 1/2 cups sugar and 1 cup butter together in a large bowl until pale and fluffy. Add eggs 1 at a time; beat until yolks disappear.
- Combine milk, vanilla extract, and almond extract together in a cup and set aside.
- Add 1/2 the flour mixture to the creamed butter mixture, beating until just combined. Add 1/2 the milk mixture. Add remaining flour mixture and beat until just combined. Add remaining milk mixture and stir until mixed thoroughly. Add 1/2 cup dragon fruit puree and very lightly swirl into the cake batter.
- Divide batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, about 35 minutes.
- Let cakes cool in the pans for 10 minutes; turn out onto wax-paper lined racks and cool 5 minutes more. Brush tops and sides of cakes with simple syrup.
- While cakes are cooling completely, beat cream cheese and butter together in a bowl until smooth. Add confectioners' sugar slowly and beat 3 minutes more. Add vanilla and 2 tablespoons dragon fruit puree, beating until combined and puree is completely incorporated.
- Place one cake layer top-side up on a serving plate; place strips of waxed paper under the edges of the cake to keep the plate clean. Spread approximately 1/2 the vanilla buttercream frosting on top. Top with the second layer, bottom-side up, and lightly frost the top and sides with remaining vanilla buttercream frosting.
- Apply dragon fruit cream cheese icing to the top and sides of the cake, leaving some of the vanilla buttercream frosting showing through.
- Cook's Notes:
- Try to find pink-fleshed dragon fruit. White is more common, but the pink one gives the frosting the nice pink hue.
- Simple syrup is an equal mixture of sugar and water, cooked over high heat until it comes to a boil.
- Leftover dragon fruit puree keeps well in the refrigerator for up to five days and can be used as a topping for ice cream or oatmeal or to make smoothies.
Per Serving: 934 calories; 34.8 150.2 7.7 134 923 Full nutrition