LITTLE TAMARILLO CAKES

Recipe ©copyright Julie Le Clerc 2014

Prepare 10-15 mins

Cook 25-30 mins

Makes 12

Ingredients

125g butter, softened

1 cup caster sugar

2 large eggs

1/2 cup sour cream

Finely grated zest of 1 orange

1 cup flour

1 tsp baking powder

2 tamarillos, peeled and thinly sliced

1/3 cup raw sugar, to sprinkle

Icing sugar, to dust

Directions

1 Heat oven to 180°C. Spray 12-hole standard muffin tin with baking spray. Place butter and sugar in a bowl and beat until pale and creamy.

2 Beat in eggs, sour cream and orange zest. Sift flour and baking powder over the creamed mixture and stir to combine.

3 Spoon mixture into prepared muffin tin. Arrange a slice of tamarillo into the surface of each little cake. Sprinkle a little raw sugar over each.

4 Bake for 25 to 30 minutes or until a skewer inserted in the centre of one cake comes out clean. Remove to a wire rack to cool. Serve dusted with icing sugar.

• Other seasonal fruit can be used in place of the tamarillos – try plums, peaches or berries in summer. Winter pears or apples dusted with a little cinnamon also work well.
• Take care to beat the butter and sugar well so that this mixure is creamy and the resulting cakes will be light and fluffy in texture.
• Sour cream enrichens the cake mixutre and helps produce very moist little cakes.
• Stored in an airtight container in a cool place these little cakes will hold well for 2-3 days.
• Little cakes can cleverly double as dessert – simply serve warm with vanilla custard and whipped cream or ice cream on the side. Delish!