Updated: Apr 22, 2021
This cake has a fun tropical, sweet flavor with a touch of tart from it's lime icing. It has a moist and soft texture for a bundt cake. Papaya can have a bitter taste, but with lime it's sweet flavor shines! If you are looking for a new fun flavored cake to try, this is the one!
Start by cutting up your fresh papaya, get yourself a good helper! I like to dice the papaya relatively small in order to measure one cup accurately.
Next zest and juice your lime and cut up your banana.
Blend your papaya, banana, and lime juice until smooth.
Make sure to butter and flour your pan really well, get all the corners. Pour in the batter and smooth the top, then bake for 50 minutes to one hour.
Mix together your powder sugar, lime juice, and food coloring if you choose. Then when the cake is fully cooled, drizzle over the cake.
Keeps covered on the counter for about 5 days. Enjoy!
1 cup (about 150 grams) fresh papaya diced
2 Tbsp fresh lime juice (about one large lime)
1 medium banana (about 110 grams)
3/4 cup oil (I used avocado)
1 1/2 cups cane sugar (or regular sugar)
2 1/2 cups flour
1 Tbsp baking powder
Optional but recommended
Zest of one large lime
1 1/2 Tbsp lime juice with no pulp
1 cup powder sugar
1 drop green food coloring (optional)
Preheat oven to 350°.
Grease your bundt pan generously with butter and spread in all the corners and folds. Then add flour and rotate the pan until it is fully covered with flour. Discard any extra flour.
Dice up your papaya into small pieces. Then measure out one cup or weigh out about 150 grams (I recommend weighing for best results).
Then first zest, then juice your lime and measure out two tablespoons of juice.
Next cut or break up your banana into a few pieces (again I recommend measuring, about 110 grams).
Add the papaya, banana, and lime juice to a single serve blender and blend until smooth. Set aside.
Now measure out your flour, make sure not to pack it. Add this to a medium bowl. Then add your baking powder and mix the two together. Set aside.
In a stand mixer, add your sugar, oil, and eggs. Mix on medium speed until smooth and starting to "cream" or it turns a little lighter color, about 2-3 minutes. You won't get the perfect creamed consistency with this mixture, but it will start to turn a little creamy.
Now add in your fruit puree and mix on low-medium speed until fully incorporated.
Now add about 1/3 of the flour mixture and mix on medium speed. Once that mixes in, add the next third, and repeat until all flour is mixed in and batter is smooth.
Lastly, add the lime zest and mix on low-medium speed until evenly distributed.
Pour the batter into your buttered and floured bundt pan, smooth the top into an even layer.
Bake for 50 minutes to one hour, or until it springs back when tapped with your finger and a toothpick comes out clean. Mine took 55 minutes in a convection oven that auto adjusts to 325° when set to 350°.
When the cake is done, let it cool in the tin for about 10 minutes. Then flip it out onto a plate or cake stand. Let it cool completely.
Mix together your lime juice, powder sugar and food coloring.
When the cake is fully cooled, pour your icing over the top and serve.
Keeps on the counter covered for several days.