Growing up, Chickoo (also known as Sapota) was my favourite fruit of all. The unusual grainy structure, the sweetness, the ease with which a properly ripened fruit breaks apart in your hand….just gave the fruit a real uniqueness. So when we landed up with a bumper crop of some of the best quality Chickoos I’ve seen in a while, we decided to try some cool and unusual treatments for the same. Chickoo Milkshake and Chickoo Ice cream have been crowd favourites for a while, but our Chickoo cake with the cinnamon ice cream has been an unexpected hit at the Café. This cake recipe is Gluten Free and Vegan. But most importantly, for a busy mom, is an easy fix for a sweet craving, making it accessible to all.
If you’ve got some of the fruit still lying around, don’t forget to try this recipe out.
Chickoo Cake Recipe
Prep Time: 15 minutes
Cook Time: 40 Minutes
Oven Temperature: 180 Degreed Celcius
5 pieed of Chickoo peeled and cut
60 gms of Brown Sugar
250 gms Watermelon seed powder (you can use almond powder)
60 gms of Coconut Oil
Pre-heat oven to 180 degrees celcius.
- Prepare a 6” x 4” baking tray. Line with silpat or baking paper.
- Grind down the watermelon seeds to a slightly rough texture.
- Add the chickoo bits, watermelon seeds and brown sugar to a food processor and combine.
- Add the coconut oil slowly while the food processor is running
- Pour into the prepared dish and bake in oven for 20 minutes.
Let cool and store outside for upto 3 days (assuming it lasts that long). Get your kids to guess the ingredients. Your secret ingredient will remain a mystery to all.