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There’s no other way to say it – this cake is magical! The way the simple batter settles into layers of custard and sponge seems impossible and yet it works, and the tamarillos are all tart and jammy and YUM.   

Ingredients 

• 3 large eggs, room temp  
• 2/3 cup sugar  
• 90g butter, melted  
• 1 ½ cups milk, lukewarm  
• 1 tbsp vanilla extract  
• Generous 1/2 cup plain flour  
• 1 ½ cups scooped and chopped tamarillos (about XX)   
• Icing sugar for dusting cake  
• Whipped cream or yoghurt to serve  

Method 

1. Preheat oven to 190 C. Grease and line a 20x20cm cake tin with baking paper.  
2. Put a saucepan on with milk and butter and heat to lukewarm – this will melt the butter.  
3. Separate eggs into two mixing bowls.   
4. Beat the egg yolks and sugar until pale and light. Add in flour and mix until combined. Slowly add warm milk, beating until everything is well mixed together.   
5. Beat the egg whites until the stiff peak stage. Fold this into the batter gently, a third at a time until completely combined.  The batter is very thin at this stage, but don’t worry.   
6. Pour batter into the baking dish and scatter over chopped tamarillo. They will sink into the cake as it bakes.  
7. Bake for approx. 50-60 minutes or until the top is browned and cake doesn’t wobble. 
8. Cool and dust with icing sugar. 

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