Remember those juicy tamarillos bursting with sunshine in my backyard? Well, get ready to transform them into a truly delightful treat: a moist and flavorful almond cake! This recipe is a celebration of homegrown goodness, showcasing the unique sweetness and tartness of the tamarillo, also known as the tree tomato.
But before we dive into baking, let’s take a moment to appreciate this tropical gem. Tamarillos are not only delicious but also incredibly versatile. We’ve already explored their vibrant flavors in a refreshing salsa (which you can find on my website!), and now, we’re about to experience their magic in a whole new way.
This almond cake is the perfect way to enjoy tamarillos at their peak. The maceration process draws out their juices, infusing the cake with a delightful moisture and sweetness. Combined with the rich almond flour and a touch of cinnamon, each bite offers a harmonious blend of textures and flavors.
So, gather your ingredients, preheat your oven, and prepare to be amazed by the magic of this homegrown creation. Whether you serve it with ice cream, yogurt, or simply on its own, this tamarillo almond cake is sure to become a family favorite.
Tamarillo Almond Cake Recipe from Marzi’s Garden
Equipment
Ingredients
- For the cake:
- 5-6 tamarillos about 1 ½ cups mashed
- 1/4 cup honey for macerating
- 130 g 1/2 cup unsalted butter, softened
- 1/2 cup honey
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon ground cinnamon
- Zest and juice of 1/2 orange
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- 1/2 cup blanched almond flour or use natural almond flour for a darker colored cake
- For the topping:
- 25 g 2 tablespoons melted butter
- 2 tablespoons brown sugar
- Zest of 1/2 orange
- 1/4 teaspoon ground cinnamon
- 1/2 cup slivered or sliced almonds
Instructions
- Preheat oven to 360°F (180°C).
- Cut the tamarillos in half and scoop out the flesh into a bowl. Add 1/4 cup honey and use a spoon to break up any large chunks. Stir and let the mixture sit for 30 minutes to macerate.
- In a large bowl, cream together the softened butter, honey, and vanilla until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the cinnamon, orange zest and juice, then gradually add the sifted flour, baking powder, and almond flour, using a spatula to gently combine.
- Pour the batter into a greased and lined springform pan or 8 Inch Tart Pan with Removable Bottom .
- Spread the macerated tamarillo mixture evenly over the top of the batter.
- Bake for 30 minutes.
- In a small bowl, combine the melted butter, brown sugar, orange zest, cinnamon, and sliced almonds.
- Remove the cake from the oven and sprinkle the topping mixture evenly over the top.
- Continue baking for 20-25 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool slightly in the pan before transferring it to a wire rack to cool completely.
- Serve with ice cream, whipped cream, or enjoy it on its own.
Video
Notes
- For a richer flavor, toast the sliced almonds before adding them to the topping.
- Using blanched almond flour results in a lighter colored cake, while natural almond flour gives it a darker shade.
- You can make your own almond flour by grinding raw almonds in a food processor until a fine powder forms.
- Place the cake tin on a baking tray before putting it in the oven to prevent leaking excess butter.
- This cake is also delicious with other fruits, like apricots or plums. Simply substitute the tamarillos with an equal amount of your chosen fruit.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag at @marzisgarden on Instagram and hashtag it #Marzis Garden
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