Recipe for Tropical Terrazzo Cake from Camila Wynne

Camilla Wynne shared with us this delicious recipe for Tropical Terrazzo Cake from her new cookbook Nature’s Candy. In Nature’s Candy, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruit—the classic tradition of imbuing fruit with sugar to preserve it as a glistening confection—and tempts curious bakers to work with this fascinating ingredient in a choose your own adventure–style masterclass.

Tropical Terrazzo Cake

Serves 16

Ingredients:

For the Cake

• 230 g (1 cup) unsalted butter, at room temperature (very soft)
• 533 g (2⅔ cups) sugar 1½ tsp salt
• Zest of 1 lime
• 6 eggs, at room temperature 420 g (3 cups) all-purpose flour
• 250 mL (1 cup) full-fat coconut milk
• 500 g (2 cups) drained and chopped (½- to 1-inch pieces) mixed candied fruit (pages 56–57), reserving the syrup

For the Syrup

• 125 mL (½ cup) candied fruit syrup (see Note)
• 60 mL (¼ cup) lime juice 2 Tbsp dark rum (optional)

Directions:

1. Preheat the oven to 350°F (175°C). Generously grease and amply flour a 10- to 12-cup Bundt pan and refrigerate the pan until it’s time to fill it.
2. To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and lime zest until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. With the mixer running on low speed, add one-third of the flour and then half of the coconut milk. Alternate until all the flour and coconut milk are incorporated.
4. Scrape down the sides of the bowl, then beat on medium-high for 30 seconds to make sure everything is well blended. Fold in the chopped candied fruit.
5. Transfer the batter to the prepared pan. Give the pan a hard tap on the countertop to help settle the batter. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a toothpick inserted in the centre comes out clean.
6. Cool on a wire rack for 10 minutes. Meanwhile, make the syrup.
7. To make the syrup, in a small pot, combine the syrup and lime juice. Bring to a boil and cook until it is reduced by half. Remove from the heat and stir in the rum, if using.
8. To assemble, carefully turn the cake out of the pan. Use all the syrup to brush the cake all over the top and sides. Cool completely.
9. The cake will keep, well wrapped, at room temperature for at least 5 days.

Note: You can use any candied fruit syrup (pages 56–57) for this recipe or use the reserved syrup from the cake method.