Name: Ruffle cake with tamarillo and orange
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 4-6 tamarillos, skins removed and chopped; 2 oranges, segmented; 2 tablespoon brown sugar; 7 sheets filo pastry; 5 tablespoon butter, melted; 3 large eggs; 6 tablespoon sugar; 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 1 1/2 cup milk; icing sugar, for dusting

Ruffle cake with tamarillo and orange

This ruffle cake with tamarillo and orange is easy to make and magical in its crunchy and soft custardy texture. Paired with tamarillo, it’s perfect for dessert.

Serves 6

Cook

45M

Ingredients

4-6 tamarillos, skins removed and chopped

2 oranges, segmented

2 tablespoon brown sugar

7 sheets filo pastry

5 tablespoon butter, melted

3 large eggs

6 tablespoon sugar

1 teaspoon cinnamon

1 teaspoon vanilla extract

1 1/2 cup milk

icing sugar, for dusting

Method

1.In a bowl, combine the tamarillos and oranges, then sprinkle over the brown sugar. Set aside.

2.Preheat oven to 180oC. Grease and line a 22cm round cake tin.

3.Brush a sheet of filo with melted butter. Use your fingertips to scrunch the pastry up, lengthwise, into a loose strip as though you are making a fan (this doesn’t have to be too neat and tidy). Twirl it up to a loose spiral. Place in the middle of the prepared tin and repeat with the remaining filo, making 6 more spirals. Bake for 15-20 minutes until golden brown. Cool for 5 minutes.

4.Whisk together eggs, sugar, cinnamon and vanilla. Pour in the milk and whisk to combine. Pour over the pastry. Bake for 20-25 minutes or until set.

5.Dust with icing sugar and serve with spoonfuls of the tamarillo and orange mixture.

Nici Wickes