Sunday Magazine Recipe: Tamarillo and Vanilla Bean Cake

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I love tamarillos for their beautiful cross-section and unusual flavour. They are the kind of fruit which, in my opinion, need a saccharine accompaniment to bring out their true deliciousness, so baking their bright, fleshy interiors into a cake is rather perfect.

Tamarillo and vanilla bean cake

Serves 12

200g butter, softened
200g caster sugar
4 organic eggs
1 tsp vanilla paste
100g plain flour
150g ground almonds
Zest and juice of 1 lemon
8 tamarillos, cut in half and flesh scooped out

Drizzle of liquid honey

Preheat the oven to 170C fan bake. Line a 22cm cake tin.

In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, along with the vanilla paste. Gradually fold in the flour and ground almonds, then the lemon zest and juice.

Spoon the batter into the tin and spread out to the sides. Dot in the tamarillo halves leaving the cut side up. Press them down lightly, but not so much that they are covered by batter.

Bake for approximately 40 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean.

Allow the cake to cool for around 10 minutes before turning out onto a cooling rack. Drizzle some honey over the cake and serve warm.

Refrigerate for up to 3 days in an airtight container.

Photo: Emma Boyd / on Instagram

RecipesJordan Rondel