30gcoconut milk - can be substituted for regular milk or water
200gbutter - left at room temperature until softened
150gsugar
3eggs - ~150g
200gflour - sifted
9gbaking powder
½tspsalt
15gof poppy seeds - optional
Method
Start by preparing the jackfruit. Pick out a few of the nicer looking pieces of jackfruit (~20g) and cut them up into 1cm-wide, longish-strips. These will be used for garnishing. As for the rest of the jackfruit, throw them into a blender with the coconut milk and blend until it turns into a rough paste. Alternatively, you can just mince it up until it turns pasty with a knife and some effort.
Now onto the cake! Remember to take out the butter from your fridge an hour before making the cake to soften it, then add the butter and sugar to a mixer (beater attachment), and beat on medium-high until it turns pale and fluffy. This usually takes 5-10 minutes. Then, turn the mixer down to low, add the jackfruit paste, and add in the eggs one at a time, waiting for it to incorporate nicely after each addition. Add in the flour, baking powder, salt, and poppy seeds and mix on medium until the cake batter is smooth and even. You might need to scrape down the sides of the mixer bowl to get those lonely bits mixed in.
Preheat your oven to 180°C. Line a loaf tin with baking paper, and pour in the cake batter, smoothing out the top with a spoon or spatula. Garnish your cake with those strips of jackfruit, and bake for 40-50 minutes. Check your cake after 40 minutes by poking a cake tester (or knife) into the middle of the cake. It’s done if your cake tester comes out clean!
When it’s done, pull it out of the oven and remove it from the loaf tin, letting it cool on a wire rack for 5-10 minutes. Then slice it up into thick slices, and have it for breakfast or tea! (Or lunch if that’s your thing. I promise I won’t judge.)