Tamarillo crumble cake

By 11th June 2016 October 7th, 2019 No Comments

Tamarillo’s have a love hate relationship with me. I think its the seeds I get frustrates with. They alway get stuck in my teeth.
In saying that they are so worth perservering with.

Interesting facts

  • In NZ, about 2000 tons are produced and exported many to USA and Japan
  • NZ changed the name form “Tree tomato” to “Tamarillo” in 1967 in order to
    increase it exotic appeal
  • The fruit are high in vitamins and iron and very low in calories

This is the most delicious Tamarillo slice I have ever made.

Crumble topping

  • 80 gm butter
  • 80 gm plain flour
  • 80 gm of demerara sugar
  • touch of water

Cake mix

  • 180 gm butter
  • 180 gm brown sugar
  • 2 eggs
  • 115 gm plain flour
  • 150 gm ground almonds

250 gm peeled sliced tamarillos

Start by making the crumble mix and rubbing the butter into the flour it will start to resemble coarse breadcrumbs. Stir in the sugar and add a couple of teaspoons of water , mix through. Some will be small some will be big that’s what we want!

To make the cake beat the butter and sugar until fluffy and light. This will take a good 5 mins or so in an electric beater. Beat the eggs lightly and add a little at a time. Follow by gently adding the flour and almonds.

Transfer to 2 shallow cake tins approx 18 cm x 12 cm lined with baking paper.

Smooth flat and scatter the tamarillos over the top followed by the crumble mix sprinkled over, don’t be too fussy.

Bake for a good hour on 160 or until golden brown.
Leave the cake to settle before cutting into thick slices.
You could serve with yogurt if you wish.
Makes enough to give to your neighbours.