Last Updated on 4 months by Neha Deshmukh

Jackfruit Cake Recipe – Easy Cardamom & Cashew Bake

Introduction

Okay, friends, let me tell you about this cake. It’s a little bit unexpected, a whole lot delicious, and surprisingly easy to make! I stumbled upon this jackfruit cake recipe a few years ago, and it’s become a bit of a signature bake for me. It’s perfect for afternoon tea, a special occasion, or just when you’re craving something a little different. Trust me, even if you’re a little unsure about jackfruit in a cake, you need to try this.

Why You’ll Love This Recipe

This jackfruit cake isn’t just tasty; it’s wonderfully moist, subtly sweet, and packed with flavour. The cardamom and cashews add a beautiful warmth and texture that complements the jackfruit perfectly. Plus, it’s a fantastic way to use this amazing fruit! It’s an easy bake, even for beginners, and the results are seriously impressive.

Ingredients

Here’s what you’ll need to whip up this delightful jackfruit cake:

• 1 cup (approximately 350g) packed seedless jackfruit
• 0.25 cup (60ml) water
• 115g butter, softened
• 0.5 cup (100g) brown sugar
• 2 large eggs
• 0.5 tsp cardamom powder
• 1.5 cup (190g) all-purpose flour
• 1 tsp baking powder
• 0.5 tsp baking soda
• 0.25 tsp salt
• 0.25 cup (approximately 30g) chopped jackfruit
• 15-20 cashewnuts

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Jackfruit: Exploring the Versatility of This Unique Fruit

Using ripe jackfruit is key here. It should be fragrant and slightly soft to the touch. Don’t worry if you’ve never worked with jackfruit before – it’s easier than you think!

Cardamom: The Queen of Spices and Its Flavor Profile

Cardamom is a game-changer in Indian desserts. It adds such a lovely floral and slightly citrusy note. I prefer using freshly ground cardamom for the best flavour, but pre-ground works in a pinch.

Cashews: Adding Richness and Texture

Cashews provide a lovely crunch and richness. Feel free to lightly toast them before adding them to the batter for an even more pronounced flavour.

Flour: Choosing the Right Type for Baking

All-purpose flour works perfectly for this recipe. If you’re looking for a slightly lighter texture, you can try using cake flour.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s prep the jackfruit. Combine the jackfruit and water in a microwave and heat for 5 minutes. Once cooled slightly, blend it into a smooth puree. Set aside.
2. Preheat your oven to 180°C (350°F) and grease a loaf pan. This prevents sticking and makes life so much easier!
3. In a large bowl, cream together the softened butter and brown sugar until it’s light and fluffy. This is where a good electric mixer comes in handy, but you can definitely do it by hand with a little elbow grease.
4. Add the eggs one at a time, mixing well after each addition. Then, stir in the cardamom powder. The aroma at this stage is divine.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Sifting ensures everything is evenly distributed and prevents lumps.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
7. Now, gently fold in the jackfruit puree, chopped jackfruit, and cashews. Be careful not to overmix – we want to keep the batter light and airy.
8. Pour the batter into the prepared loaf pan and spread it evenly.
9. Bake for 30-40 minutes, or until a skewer inserted into the center comes out clean. Every oven is different, so keep an eye on it!

Expert Tips

• Don’t open the oven door frequently while baking, as this can cause the cake to sink.
• Let the cake cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely. This helps it hold its shape.
• For a more intense jackfruit flavour, you can add a teaspoon of jackfruit extract to the batter.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Jackfruit Cake Adaptation

Swap the butter for a vegan butter alternative, the eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and ensure your sugar is vegan-friendly.

Gluten-Free Jackfruit Cake Adaptation

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid to achieve the right consistency. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour for this!

Adjusting the Spice Level

If you love a stronger cardamom flavour, feel free to add a little more. You could also experiment with other spices like nutmeg or cinnamon.

Festival Adaptations (Diwali, Christmas)

During Diwali, I sometimes add a sprinkle of edible silver leaf (vark) on top for a festive touch. For Christmas, a dusting of icing sugar and a few cranberries look beautiful.

Serving Suggestions

This jackfruit cake is delicious on its own, but it’s even better with a cup of chai or a dollop of whipped cream. It also pairs beautifully with a scoop of vanilla ice cream.

Storage Instructions

Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

What is the best way to ripen jackfruit for this cake?

You can ripen jackfruit at room temperature. Place it in a paper bag with a banana or apple to speed up the process.

Can I use canned jackfruit instead of fresh?

Yes, you can! Make sure to drain and rinse the canned jackfruit thoroughly before using it. Young green jackfruit in brine is best.

Can I substitute the cashews with other nuts?

Absolutely! Almonds, walnuts, or pecans would all be delicious substitutes.

How can I tell if the cake is fully baked?

Insert a skewer into the center of the cake. If it comes out clean, it’s done!

What is the role of cardamom in this recipe?

Cardamom adds a warm, aromatic flavour that complements the jackfruit beautifully. It’s a classic spice in Indian desserts and really elevates this cake.