Ruffle cake with tamarillo & orange

SERVES 6

This cake originated from Greece but a café in Wanaka serves a pretty fabulous version too. It’s easy to make and magical in its crunchy and soft custardy texture. Paired with tamarillo, it’s perfect for dessert.

4- 6 tamarillos, skins removed

and chopped

2 oranges, segmented

2 tbsp brown sugar 7 sheets filo pastry

5 tbsp butter, melted

3 large eggs

6 tbsp sugar

1 tsp cinnamon

1 tsp vanilla extract

1½ cups milk

Icing sugar, for dusting

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.