If you love tamarillos, my fruity dessert is for you. Make it in the morning and keep it at room temperature. I hope for your sake the guests don't eat it all - it is delicious the next day too. It's that time of the year when tamarillos grace my breakfast bowl each morning with yoghurt and muesli or porridge. Eat them while they are in season, as it's a sad day when they have gone and we have to wait another year.
|¼ cup||Brown sugar|
|225 g||Butter, softened|
|170 g||Caster sugar|
|100 g||Brown sugar|
|150 g||Plain flour|
|100 g||Self raising flour|
|¼ tsp||Baking soda|
|1 bottle||Cream, whipped, or yoghurt, to serve|
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- Preheat oven to 150C. Grease and line the base of a 23cm tin with baking paper.
- Plunge tamarillos into boiling water for 30 seconds. Remove, cool in cold water and peel skin away. Cut in half lengthways.
- Sprinkle brown sugar over the baking paper. Arrange tamarillo halves snugly in the bottom of the tin, cut side down.
- In an electric beater place butter, sugars and vanilla, and beat until light and creamy. Add eggs one at a time and beat well.
- Sift in flours, baking soda, cinnamon and ginger then mix well. Add milk and stir through. Pour batter gently over tamarillos. Bake for 1 hour and 10 minutes or until a skewer comes out clean.
- Remove cake and let it stand for 10 minutes before removing from tin. Serve warm or cold with whipped cream or yoghurt.