Little tamarillo cakes

Jazz up your usual chocolate muffins by making these little tamarillo cakes. Topped with a slice of the deliciously tangy fruit, this ideal morning tea treat combines tart and sweet perfectly.
Little tamarillo cakes



1.Preheat oven to 190°C fan bake. Thoroughy grease a 12-hole muffin tin.
2.Gently melt the butter, golden syrup and sugar until the butter has just melted, then beat in the egg. Add in the sifted flour, baking powder and cocoa, mixing well. Combine the baking soda and milk, stirring until it has dissolved then, along with yoghurt, stir into the cake batter.
3.Pour into the muffin tins, filling to three-quarters. Top each with a slice of tamarillo and bake for approximately 10 minutes. They should spring back to a gentle touch.
4.These are lovely served with whipped cream, yoghurt or créme fraîche on the side.

Tamarillos are easy to peel. Simply cut a cross at the stem end and immerse in boiling water for 20 seconds or so before peeling. I often have whey left over from making cheese (ricotta) and use this instead of milk with good results.


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