This cake originates from Greece, and a café in Wanaka serves a pretty fabulous version too. There’s something magical in its crunchy and soft custardy texture. Paired with tamarillo is perfect for dessert.
Serves 6
4-6 tamarillo, skins removed, choppedÂ
2 oranges, segmented
2 tbsps brown sugar
5 tbsps butter, melted
7 sheets filo
3 large eggs
6 tbsps sugar
1 tsp cinnamon
1 tsp vanilla extract
1 ½ cups milk
Icing sugar for dusting
1.    In a bowl combine tamarillo and orange and sprinkle over sugar. Set aside.
2.    Preheat oven to 180 C. Grease and line a 22cm round cake tin.
3.    Brush a sheet of filo with butter. Use fingers tips to scrunch it up, lengthwise, into a loose strip, as though you were making a fan. This doesn’t have to be too neat and tidy. Twirl it up to a loose spiral. Place in middle of prepared tin and repeat with remaining filo sheets, 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 milk and whisk to combine. Pour over pastry. Bake for 20-25 minutes or until set.
5.    Dust with icing sugar and serve with spoonfuls of tamarillo and orange.Â
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