Ripe Breadfruit Cake Recipes

ULU (BREADFRUIT) PANCAKES

Steps:

• Scoop out ulu flesh into a blender. Add eggs, milk, baking powder, cinnamon, nutmeg, and vanilla extract. Blend batter until smooth.
• Heat coconut oil in a griddle over medium heat. Pour up to 1/4 cup batter onto the griddle; reduce heat to low and cook, covered, until edges are set, about 3 minutes. Turn over and cook until pancake is browned on the other side, about 2 minutes. Repeat with remaining batter.

BREADFRUIT CAKE

Steps:

• Preheat oven to 375°F.
• In a large mixing bowl, blend together the dry ingredients.
• Add oil, and stir well.
• Beat in eggs and vanilla and continue beating with electric mixer.
• Beat in breadfruit until smooth.
• Remove fibrous breadfruit from beater.
• Stir in nuts.
• Bake in 3 long pans for 45 minutes.

BAKED BREADFRUIT

Steps:

• Melt your butter, taking care not to brown or burn it, mix in nutmeg and cinnamon.
• Place aside or better yet, place in a small bowl and place in the refrigerator to set up again.
• Once you have your ripe breadfruit pull on the stem, it should give way with a tug and when the step comes off, the innards should come with it as well.
• Sprinkle 1/2 cup of the brown sugar into the hollow breadfruit.
• Take your hardened butter mixture and with a knife or spatula, place into the breadfruit followed by the rest of the brown sugar.
• Cover the hole in the top of the breadfruit (I tried using about an inch of a plantain to stuff the hole and it worked pretty well).
• Place in a baking pan with 2 cups of water and bake at 350 degrees for 1 hours.
• Allow breadfruit to cool for 15 minutes.
• Cut into quarters and dig inches.
• Depending on the consistency of your breadfruit, it might not be a bad idea to prep up an extra 1/2 cup of butter to use once the breadfruit is quartered.