Tamarillo, Pear and Spice Cake
I love using my cast iron and copper sauté pans for making cakes in. They cook beautifully and I serve the cakes straight from the pan. Tangy tamarillos combine well with the sweet pears and adding a hint of orange and a dash of spice makes for a moist seasonal cake.
INGREDIENTS
4 large tamarillos
Cake
1¾ cups plain flour
pinch of salt
1 cup caster sugar
2 teaspoons baking powder
¼ teaspoon baking soda
1½ teaspoons ground mixed spice
1 cup sour cream
2 teaspoons finely grated orange zest
3 eggs
1 teaspoon vanilla extract
2 firm but ripe pears, peeled, cored and diced
¼ cup sliced almonds
2 tablespoons demarara or raw sugar
METHOD
Lightly grease a 26cm ovenproof sauté pan or a 26cm springform cake tin and line with baking paper
Preheat the oven to 170˚C.
Cut a small cross in the pointed end of each tamarillo then drop into a saucepan of boiling water for 30-60 seconds. Remove with a slotted spoon and carefully peel off the skin and trim the stem end. Slice into 1cm thick rounds.
Cake: Combine the flour, salt, sugar, baking powder and soda and the mixed spice in a large bowl.
Whisk the sour cream until smooth then whisk in the orange zest, eggs and vanilla. Add to the dry ingredients and gently but thoroughly combine then add the pears and mix through.
Spoon the batter into the pan and top with the tamarillos. Scatter over the almonds and sugar. Bake for about 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Cover the top loosely with foil after 30 minutes if the top is getting too brown before the cake is fully cooked.
Lovely served just warm, dusted with icing sugar and softly whipped cream. Serves 8
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!