Name: Tamarillo loaf cake
Cook time: 50 min
Total time: 50 min
Ingredients: 145 gram butter, softened; 1/2 cup caster sugar; 2 tablespoon honey; 2 large eggs; 2/3 cup plain flour; 2 teaspoon baking powder; 1/4 cup almond meal; splash of milk (optional); 5 large tamarillos, peeled and cut into 3 thick slices

Tamarillo loaf cake

Growing up, we called them “tree tomatoes”, a reference to their colour and shape. A name change to tamarillo and this tart, fleshy autumn fruit remains one of my favourites to eat and cook with

Makes 10 slice

Cook

50M

Ingredients

145 gram butter, softened

1/2 cup caster sugar

2 tablespoon honey

2 large eggs

2/3 cup plain flour

2 teaspoon baking powder

1/4 cup almond meal

splash of milk (optional)

5 large tamarillos, peeled and cut into 3 thick slices

Method

1.Preheat oven to 180°C. Grease and line a 25cm x 13cm) loaf tin. Dust the bottom lightly with flour.

2.Cream the butter, sugar and honey until light and fluffy. Add eggs, one at a time, and beat until combined (don’t worry if the batter curdles). Fold in the sifted flour, baking powder and almond meal, then mix. The batter should be light and somewhere between a stiff and dropping consistency. If it’s too stiff, loosen by adding a little milk.

3.Put the tamarillo slices in a single layer on the base of the prepared tin. Scrape the batter over and smooth. Bake for 45-50 minutes or until an inserted skewer comes out clean.

4.Leave to cool for 15 minutes, then invert onto a plate so that the cut tamarillos face upwards.

Loaf cakes tend to rise in the middle as they cook. To get a flat top, make a slight indent in the middle of the batter to make it higher at the sides before cooking. Your loaf should rise evenly.

Note

Women's Weekly Food

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