Maha Al M is a great friend but what’s even greater is her self-discipline. Mashallah!
She changed her lifestyle since 2006 and she’s still at it. I know you can’t eat my cake Maha but I’m proud of you!
I on the other hand, am the worst to stick to a routine!
I salute you Maha and really need to learn from you.
I keep saying I’ll post a new entry every Sunday which turns to a Monday and drags a Thursday which then becomes a whole new Sunday!
The problem is that so many things happen in these days and then when I end up posting I shove too many things in one entry! This makes matters worse!
So I decided, I’ll keep some events for myself and I’ll share others.
In my last post I mentioned how my mother introduced us to new fruits and today it’s about my father and how he always introduced us to new plants, exotic fruits and flowers.
My father’s interest in gardening is serious! He grows all kinds of plants, trees, fruits and vegetables… but he does it randomly!
I love that in him! I love it even more when he comes home excited about a new flower, tree, fruit which he has just heard of and wants me or one of my sisters to search about it online for more information about it.
For years we’ve had a shrub like tree growing in our garden and in our farms. It has some cherry-like fruits which we’ve never tasted and were always tossed away to feed the goats!
Last year my father took initiative and asked the maid to juice these cherry-like fruits and boy was that juice delicious!! This is when my quest to know what those fruits were started.
I snapped a photo on my iPhone and googled the image.
Barbados Cherries also known as Acerola.
Those Barbados Cherries are the ultimate super fruit ever! They have 32 more times Vitamic C than an orange. Barbados cherries or Acerolas are sour and sweet. They strengthen the immune system because of its high Vitamin C and it therefore naturally keeps away colds and flu. It also helps the body in forming collagen.
Because the Barbados Cherries are full of antioxidents they help fight some types of cancer. They also strengthen the bones and teeth. Barbados cherries are also ideal for treating skin discoloration.
After I fed my brain with all this information, I had to do use them in something other than the juice. This was the hard part! I wanted to do some jam but the process of deseeding them was extreme labor! So halfway I decided I’ll do a cake.
I then had a very strong urge to make a Barbados Cherry Custard Cake
If you’re up for a challenge then this is the cake for that!
I was so glad that everyone loved it!
Barbados Cherry Custard Cake
400g Roasted Barbados Cherries (Recipe Below)
250g Butter , softened, plus extra for greasing
2 cups ready made custard* (not the chilled kind; I used Ambrosia)
3 3/4 TSP baking powder
2 TSP Corn Flour
1/4 TSP Salt
1 TSP Vanilla Extract
250g Caster Sugar
icing sugar , for dusting
Roast the barbados cherries, Drain the juices and set both aside to cool. Butter and line a 9inch springform cake tin.
Preheat oven to 180C.
Sift flour, baking powder, salt and corn flour and set aside.
Reserve 5 tbsp of 1 cup custard in a bowl. Set aside other cup to serve with the cake.
Beat the remaining custard, butter, flour mixture, eggs, vanilla and sugar until creamy and smooth.
Spoon 1/3 of the batter into the tin, add some of the barbados cherries, then dot with another 1/3 batter and spread it out (Not so easy to do).
Top with some more barbados cherries, then spoon over the remaining cake batter.
Don’t smooth the top.
Scatter the remaining barbados over the batter, then dot the remaining custard over.
Bake for 40 mins until risen and golden, then cover with foil and bake for 15 mins more. In the meantime pour the juices of the roasted cherries into a saucepan and add 50g of caster sugar. put on medium heat until syrupy. It will look like jelly when cooled.
Cool in the tin, then dredge with icing sugar.
Serve with barbados cherry jelly and remaining custard.
How to roast the Barbados Cherries:
Preheat the oven to 180C. Put the pitted barbados cherries in a shallow dish and add 50g of caster sugar. Toss to mix and then cover with foil and roast for 15-20 minutes until tender and the juice is syrupy.
Note*: If I had decided what i’ll make with the cherries earlier, I would’ve made my own custard. I didn’t have enough time and the cake was barely done by dinner.