Tamarillo Almond Cake Recipe from Marzi's Garden
This delectable tamarillo almond cake is a testament to the versatility and deliciousness of homegrown tree tomatoes. By macerating the tamarillos beforehand, you unlock their hidden flavors and create a moist and satisfying cake that is sure to impress. With its simple yet delightful combination of textures and tastes, this recipe is perfect for any occasion. So, celebrate your homegrown bounty and enjoy every bite of this sunshine-infused treat!
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.