Tamarillo and Lemon Cake

This colourful cake is very moist, and is one that is quickly made in the food processor. It can be served as a dessert with whipped cream or mascarpone, or eaten with coffee. The tamarillos can be replaced with any seasonal fruit. If you only have a small cake tin, the leftover mixture cooks very well as little cupcakes – as seen in our café decorated with sweets for school holiday treats!

Preparation

Line a 25cm round cake tin with silicon baking paper to come up the sides

Preheat oven to 160˚C fan bake or 170˚C Bake

Ingredients

4-5 Tbs runny honey (if your honey is solid, microwave it for 20 seconds)
5 tamarillos
1 ¾ cups white sugar
Finely grated rind of 1 lemon
3 eggs
1 cup canola oil (or other tasteless oil)
½ tsp salt
1 cup plain unsweetened yoghurt
Juice of 1 lemon
2 cups plain flour
2 tsp baking powder

Method

• Drizzle honey into base of lined cake tin
• Drop the tamarillos into a pot of boiling water for 3 minutes, then refresh in cold water. Peel carefully, and remove stalk. Slice into 1cm slices. Arrange slices over the honey.
• Into food processor put sugar, lemon zest, eggs, oil, salt, yoghurt and lemon juice. Process until combined, and turn off.
• Add flour and baking powder and pulse until just combined.
• Pour batter over tamarillos.
• Bake for approx 40 mins or until a skewer inserted into the middle of the cake comes out clean.
• Leave to cool in tin until serving. Upturn onto a plate and remove cake tin and paper.