2 breads
Low Difficulty
Papaya
160 g
1 cup
All-purpose flour
320 g
2 1/2 cups
Baking powder
13 g
1/2 tbsp
Butter, unsalted
300 g
2 3/4 cups
Eggs
6 pz
6 pieces
Brown sugar
100 g
1/2 cup
Cane sugar
180 g
1 cup
Cinnamon powder
1 cdta
1 tsp
Ginger powder
1 cdta
1 tsp
Shredded coconut
110 g
1 cup
Preheat oven to 350°F (180°C).
Rinse the papaya. Peel it and remove the seeds.
Using a handheld or stand mix, beat the brown sugar and cane sugar with the butter until soft.
Beat in the eggs, one by one until combined.
Whisk the flour, baking powder, cinnamon powder, ginger powder and add to the mixture.
Smash the papaya and beat in the batter with the shredded coconut.
Pour the mixture into a cake pan, greased or lined with parchment paper.
Bake for around 45 minutes. To test for doneness, insert a toothpick in the center of the cake. If it comes out clean, it’s done.
Allow cake to cool down and remove it from the cake pan.
Dejar enfriar y retirar
del molde.
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