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

  • 50 mins cooking
  • Makes 10 slice
  • Print


  • 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


  • 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.

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