Kiwi Cake

When I first came across this recipe, I was skeptical - you're not the only one. Nevertheless, the few remaining kiwi's in the fruitbowl were in desperate need of being used, and let's face it, it was a good excuse to make a cake. If you're still unsure, just think of the classics - such as carrot cake or banana bread, that rely on their assigned fruit/vegetable to provide moisture, texture and of course, a mouth-watering flavour - and you'll understand. The kiwi, in my opinion, does not receive the praise it deserves. Trust me, you will be pleasantly surprised; give the kiwifruit a chance.

Kiwi Cake with Lemon Buttercream

For the cake:

2 cups plain flour

1 1/2 tsp baking powder

1 tsp bicarbonate of soda

1/2 tsp ground cinnamon

125g butter

2 tbsp honey

1 cup caster sugar

3/4 cup kiwifruit, chopped

2 eggs, lightly beaten

For the lemon buttercream:

75g butter

175g icing sugar, sifted

2 tbsp lemon juice

1 tsp vanilla extract

Preheat your oven to 160°C and grease two 7" sandwich tins.

Beat the butter, honey and sugar in a large bowl until creamy. Add the chopped kiwi and eggs.

Sift the flour, baking powder, bicarbonate of soda and cinnamon into the bowl; fold in gently.

Divide evenly between the two sandwich tins and bake for about half an hour or until a skewer inserted in the middle comes out clean.


Let the cakes cool completely in the tin before spreading with buttercream icing.

Lemon Buttercream:

Beat the butter until light and fluffy. 

Gradually stir in the icing sugar.

Beat in the vanilla and lemon juice.

Use the buttercream to sandwich the two cakes together, and spread over the top layer.

Decorate with chocolate sprinkles or sliced kiwi, if desired.