A lot has happened since my last post, yes it's been a month since my last post, sorry about that but I feel that Instagram is kind of like a wee mini blog. So I haven't really been absent?!
It's been crazy around here, when it rains it pours. We are moving house, I'm changing jobs (next week is my last week at Flight Coffee, which is hitting me harder than I thought for many different reasons), I've got a couple of wee jobs on the go, the kids changing daycare centres and we are heading to the UK for a month, so unfortunately, the blog has suffered a little. But like I said I've kinda been 'micro' blogging (I'm totally going to trademark that!) on Instagram...
Right, now onto the wee seasonal joy that is Tamarillos.
I had just two of these and I couldn't justify scoffing them all by myself so, I put them in the middle of a spicy ginger loaf. The batter slowly steams the Tamarillos and the honey takes the bitterness away.
Slice it, slap on some butter and your good to go.
Tamarillo and Ginger loaf.
3cm Grated fresh Ginger
4tsp Ground Ginger
1tsp Ground cinnamon
250grams White Spelt Floor
2tsp Baking Powder
A little extra Honey for the glaze.
Line the base with baking paper and preheat the oven to 170.
Fill a large bowl with boiling water and drop the Tamarillos in, leave for 5 mins then take out. The skins should now peel off easy peasy. Once peeled just leave to one side.
Slowly melt the butter, stir in the honey and beat in the eggs. Beat until smooth. Stir in the fresh grated ginger. Shift in the flour, spices and the baking powder, fold in and mix well.
Spoon a little of the mixture into the tin, covering the bottom, place the two Tamarillos into the tin then spoon the rest of the mixture around the fruit.
Bake for 30-40 mins, until a skewer comes out clean. It will look a little 'burnt' or darker but this is due to all of the honey.
Warm the extra honey then brush the top of the loaf, it will look so shinny!