Upside-Down Jackfruit Cake

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Upside-Down Jackfruit Cake

It’s jackfruit season in South Florida, so its time to switch pineapple with something more exotic. The aroma of jackfruit is just like melon, but the texture is hard and chewy. It is up there with lychee in my favorite tropical fruit list. The chunks are big and not particularly pliable, so I get a C- for looks here, but otherwise, the taste is grand! Maybe next time I will cut it in smaller chunks so it isn’t so unruly. I wonder if you can make it with canned jackfruit, which can be found in many Asian stores.

Also – it is astonishing how much jackfruit has come into the vegan diet – jackfruit pulled “pork” sandwiches are a hit here in vegan food trucks and restaurants.

The recipe (at the bottom of the post) calls for topping it with ice cream and toffee, so I warmed it the day after, and topped with read adzuki bean ice cream (it’s all I had), and the match is great! Here’s proof: https://goo.gl/photos/9KMZTmqd9cFpm6n29

The toffee sauce in the recipe might make it a bit too sweet though…

http://www.tastingtable.com/cook/recipes/jackfruit-sticky-toffee-upside-down-cake-fruit-dessert-recipes

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