Dragon Fruit Cake Tasty Recipes

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Dragon Fruit Cake

"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."

Ingredients :

• 1 dragon fruit, peeled and cubed
• 1 1/2 cups cake flour
• 1 1/2 cups all-purpose flour
• 1 1/2 cups white sugar
• 1 tablespoon baking powder
• 3/4 tablespoon salt
• 1 1/2 cups white sugar
• 1 cup butter, softened
• 4 eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 tablespoons simple syrup, or to taste (optional)
• Dragon Fruit Cream Cheese Icing:
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 3/4 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (16 ounce) package vanilla buttercream frosting

Instructions :

Prep : 30M	Cook : 10M	Ready in : 1H20M

• 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.

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.

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