Vanilla Bean Bundt Cake with Roasted Tamarillos
This recipe was featured in Magnolia Rouge Lifestyle - Issue 2.
Recipe by Danielle Cubis from Spongedrop
Styling by Shaye of On My Hand
Photography by Greta Kenyon
With a dense crumb and mellow, sweet vanilla flavour this bundt cake is a beautiful partner to an afternoon tea or coffee. This cake keeps well so is perfect to bake ahead of time when you're expecting guest.
Ingredients
4 - 6 Tamarillos
2 tbsp brown sugar
250g plain flour
1 1/2 tsps baking powder
160g unsalted butter, room temp
4 eggs
200g sugar
1 Heilala Vanilla bean, scraped
160ml The Collective Dairy 'Tummy Love' Kefir Yoghurt (or any unsweetened yoghurt)
Pinch of salt
- Heat oven to 175° (350°F), scoop out tamarillo flesh and place on a lined roasting tray
- Sprinkle with brown sugar and roast until softened, around 20 minutes. Once cool, mash up to break down the fruit a little.
- In a large bowl cream the butter, sugar and vanilla until pale and fluffy. Add eggs one at a time, beating well after each addition
- Sift the flour, baking powder and salt together. Add half the flour to the butter mix followed by the yoghurt and beat, finally add the remaining flour, mix until smooth
- Spoon half the batter into your tin and top with the roasted tamarillo, cover with remaining batter
- Bake for 35 minutes or until a skewer comes out clean
- To ice the cake (optional), whisk 1 cup icing sugar with a squeeze of lemon juice and some vanilla bean. Mix until you have a thick runny consistency (add water if need be) and drizzle over the cake
