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
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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
- 1Preheat oven to 180°C. Grease and line a 25cm x 13cm) loaf tin. Dust the bottom lightly with flour.
- 2Cream 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.
- 3Put 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.
- 4Leave to cool for 15 minutes, then invert onto a plate so that the cut tamarillos face upwards.
Notes
- 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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