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.
- 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.
- 80 gm butter
- 80 gm plain flour
- 80 gm of demerara sugar
- touch of water
- 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.