Tamarillos are in season, they have a love/hate relationship with me. It might be the seeds, which always get stuck in my teeth.

In saying that, they are so worth persevering!

Here's some interesting facts:

In NZ, about 2000 tons are produced and exported, many to the USA and Japan

We changed the name form "Tree tomato" to "Tamarillo" in 1967 in order to increase it's exotic appeal

They are also high in vitamins and iron and very low in calories, so here's the most delicious Tamarillo slice I have ever made!

Crumble topping

80 gm butter

80 gm plain flour

80 gm of demerara  sugar

touch of water

Cake mix

180 gm butter

180 gm brown sugar

2 eggs

115 gm plain flour

150 gm ground almonds

250 gm peeled sliced tamarillos

Start by making the crumble mix and rubbing the butter into the flour it will start to resemble coarse breadcrumbs. Stir in the sugar and add a couple of teaspoons of water , mix through. Some will be small some will be big thats what we want!

To make the cake beat the butter and sugar until fluffy and light. This will take a good 5 mins or so in an electric beater. Beat the eggs lightly and add a little at a time. Follow by gently adding the flour and almonds

Transfer to 2 shallow cake tins  approx 18 cm x 12 cm lined with baking paper.

Smooth flat and scatter the tamarillos over the top followed by the crumble mix sprinkled over, don't be too fussy !

Bake for a good hour on 160 or until golden brown.

Leave the cake to settle before cutting into thick slices.

You could serve with yogurt if you wish

Makes enough to give to your neighbours!