Vanilla Bean Bundt Cake with Roasted Tamarillos

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.


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

  1. Heat oven to 175° (350°F), scoop out tamarillo flesh and place on a lined roasting tray
  2. Sprinkle with brown sugar and roast until softened, around 20 minutes. Once cool, mash up to break down the fruit a little.
  3. 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
  4. 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
  5. Spoon half the batter into your tin and top with the roasted tamarillo, cover with remaining batter
  6. Bake for 35 minutes or until a skewer comes out clean
  7. 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
Heilala Vanilla USA

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