Tamarillo & Banana Cake
Tamarillo & Banana Cake
Serves: The whānau
Preparation: 15 minutes
Cooking: 25-35 minutes
Ingredients
4 tamarillos, peeled and chopped
3 bananas, peeled and mashed
125g butter, softened
¾ cup brown sugar
2 eggs
1 teaspoon baking soda
2 tablespoons hot milk
2 cups flour
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 teaspoon vanilla extract
Topping ingredients
1 banana, peeled & sliced lengthwise
1 tamarillo, peeled and sliced
Juice of 1 lemon
Juice of 1 orange
3 tablespoons caster sugar
Method
Preheat oven to 180°C. Line the base of a 23cm cake tin (or three mini cake tins) with baking paper and grease the edges
Using a cake mixer, beat butter and brown sugar until creamy, then add eggs one at a time. Beat well
Add tamarillos, bananas and vanilla extract and stir to combine
Dissolve baking soda in hot milk and add to creamed mixture, then sift in dry ingredients. Fold through
Pour batter into cake tin and top with extra banana and tamarillo. Bake 25-35 minutes or until a skewer comes out clean (check smaller cakes after 15 minutes)
Make the citrus syrup by heating the lemon and orange juice in a saucepan until boiling. Add sugar, stir and simmer until syrup has thickened
Once the cake is cooked, pour over the citrus syrup and allow to cool slightly in the tin before transferring to a wire rack