This cake originates from Greece, and a café in Wanaka also serves a pretty excellent model. There’s something magical in its crunchy and soft custardy texture. Paired with tamarillo, it is perfect for dessert.
4-6 tamarillo, skins eliminated, chopped
- Two oranges, segmented
- 2 tbsps brown sugar
- 5 tbsps butter, melted
- Seven sheets filo
- Three large eggs
- 6 tbsp 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 the sugar. Set aside.
2. Preheat oven to 180 C. Grease and line a 22cm spherical cake tin.
Three. Brush a sheet of filo with butter. Use hand suggestions to scrunch it up, lengthwise, right into an unfastened strip, even though you have been making a fan. This shouldn’t be too tidy. Twirl it up to a free spiral. Place in the middle of the prepared tin and repeat with ultimate filo sheets, making six more perfect spirals. Bake for 15-20 mins till golden brown. Cool for 5 minutes.
