Ingredients

3 tamarillos, peeled and cubed
3 tablespoons Manuka honey
2 free range eggs
1 tablespoon vanilla extract
⅓ cup coconut oil, melted
½ cup coconut yoghurt
2 cups almond meal
2 teaspoons baking powder
Pinch of salt
½ cup desiccated coconut

Method

Pre-heat the oven to 180°C fan bake and line a small spring form tin with baking paper

Place a pot on the stove on low heat and add honey and tamarillos. Let them gently simmer for 5 minutes, take off heat and set aside

In a bowl, beat the eggs, vanilla extract and coconut oil. Fold in coconut yoghurt, baking powder, salt and almond meal

Pour into cake tin.  Spoon tamarillo honey mixture over and sprinkle with coconut.  Cook for 30 minutes and remove from oven. If the knife or toothpick comes out clean, the cake is ready

Let cake cool in tin and then remove. Serve with a dollop of yoghurt. Cake is best stored in an airtight container at room temperature for up to 1 week