1 00:00:07,133 --> 00:00:10,973 Speaker 1: You're listening to the Saturday Morning with Jack Team podcast from. 2 00:00:10,853 --> 00:00:14,493 Speaker 2: News Talks be how cook Nicky works has gone above 3 00:00:14,533 --> 00:00:18,373 Speaker 2: and beyond. This week a Tamarillo custard cake. The moment 4 00:00:18,413 --> 00:00:21,013 Speaker 2: I saw those words, Nikki, I just I could steal 5 00:00:21,133 --> 00:00:26,693 Speaker 2: my I felt a physical reaction in my stomach, saliva 6 00:00:26,773 --> 00:00:29,613 Speaker 2: glands go from zero cat. You know you. 7 00:00:29,573 --> 00:00:32,253 Speaker 1: Didn't immediately think bank loan that she would have had 8 00:00:32,293 --> 00:00:32,933 Speaker 1: to take out. 9 00:00:36,173 --> 00:00:37,573 Speaker 3: A little bit early in the season. 10 00:00:37,613 --> 00:00:40,693 Speaker 1: So they are still a little bit pricey, but they're 11 00:00:40,693 --> 00:00:41,733 Speaker 1: worth it, aren't they? 12 00:00:41,853 --> 00:00:44,533 Speaker 2: Well for retreat, Yeah yeah, yeah, I mean yeah, I 13 00:00:44,613 --> 00:00:50,933 Speaker 2: think I think we bought four when six okay, wow, yeah, wow, 14 00:00:50,973 --> 00:00:52,573 Speaker 2: It's been a good year. Yeah right. 15 00:00:53,653 --> 00:00:55,533 Speaker 1: And look, so I wasn't this week going to do 16 00:00:55,533 --> 00:00:59,013 Speaker 1: a tamorill oad chutney because they're just we're not lot 17 00:00:59,093 --> 00:01:02,213 Speaker 1: of these at the moment. But this custard cake, this 18 00:01:02,293 --> 00:01:05,693 Speaker 1: is that miracle chocolate custard cake that you mix it 19 00:01:05,733 --> 00:01:08,413 Speaker 1: all up to get there and then yes, you know, 20 00:01:08,493 --> 00:01:11,533 Speaker 1: those layers kind of separate, And I love that in 21 00:01:11,573 --> 00:01:15,093 Speaker 1: cooking where you're making the recipe and every time I 22 00:01:15,173 --> 00:01:17,093 Speaker 1: make this, and I've made it so many times, I'll 23 00:01:17,133 --> 00:01:19,893 Speaker 1: think I don't think this is gonna work, but. 24 00:01:19,813 --> 00:01:20,453 Speaker 3: Then it does. 25 00:01:20,533 --> 00:01:22,333 Speaker 1: And so you get this cake which is sort of 26 00:01:22,333 --> 00:01:25,493 Speaker 1: custard on the bottom and slight cakiness on the top, 27 00:01:25,533 --> 00:01:28,013 Speaker 1: which is great, and it's really I've made this with 28 00:01:28,133 --> 00:01:30,933 Speaker 1: raspberries when they're in season, with rhubarb when they're in season, 29 00:01:31,013 --> 00:01:33,493 Speaker 1: and tamarillo, I think has got to be my favorite, 30 00:01:33,853 --> 00:01:36,533 Speaker 1: because tamari los as. You know, if you don't love 31 00:01:36,613 --> 00:01:39,013 Speaker 1: the sort of a stringent tartness of them, once you 32 00:01:39,133 --> 00:01:43,213 Speaker 1: warm them through or book them, they take on something different, 33 00:01:43,213 --> 00:01:46,013 Speaker 1: don't they. Oh, I love the flavor. All right, Look 34 00:01:46,053 --> 00:01:49,453 Speaker 1: here we go. I've made this in a tin that's 35 00:01:49,453 --> 00:01:51,733 Speaker 1: about twenty by twenty. It's a sort of square caked 36 00:01:51,813 --> 00:01:55,253 Speaker 1: and so something approximating that line it well with baking paper. 37 00:01:55,493 --> 00:01:58,333 Speaker 1: Oven goes on one night ninety and it's an odd 38 00:01:58,373 --> 00:02:00,053 Speaker 1: sort of a cake. So first of all, we heat 39 00:02:00,133 --> 00:02:03,893 Speaker 1: some milk, which is one and a half cups of milk, 40 00:02:03,893 --> 00:02:04,133 Speaker 1: and we. 41 00:02:04,173 --> 00:02:06,933 Speaker 3: Just want to heat that just sort of lukewarm. 42 00:02:06,453 --> 00:02:08,653 Speaker 1: With the butter in it, which is ninety grams of butter. 43 00:02:08,973 --> 00:02:11,373 Speaker 1: The butter will just melt as that and melt into 44 00:02:11,413 --> 00:02:15,293 Speaker 1: that milk and then separate the eggs into two mixing bowls, 45 00:02:15,293 --> 00:02:18,133 Speaker 1: and I'm using three large eggs here. Beat the egg 46 00:02:18,213 --> 00:02:21,053 Speaker 1: yolks with two thirds of a cup of sugar until 47 00:02:21,093 --> 00:02:24,213 Speaker 1: really pale and light, and add into those a sort 48 00:02:24,213 --> 00:02:26,013 Speaker 1: of generous half cup of flour. 49 00:02:26,093 --> 00:02:26,853 Speaker 3: What does that mean? 50 00:02:27,453 --> 00:02:29,613 Speaker 1: Just mean somebody too pedantic about it? But err on 51 00:02:29,653 --> 00:02:31,693 Speaker 1: the slightly more than half a cup than the less. 52 00:02:32,413 --> 00:02:34,653 Speaker 1: Mix that in with your sugar and your egg yolks. 53 00:02:35,493 --> 00:02:37,693 Speaker 1: Slowly add in the warm milk. 54 00:02:37,733 --> 00:02:38,333 Speaker 3: At that stage. 55 00:02:38,373 --> 00:02:40,813 Speaker 1: It probably won't curdle the eggs because it's only kind 56 00:02:40,813 --> 00:02:43,653 Speaker 1: of warm the milk. But you know, beating everything until 57 00:02:43,653 --> 00:02:47,293 Speaker 1: it's really nicely mixed together, and then whip up your 58 00:02:47,293 --> 00:02:51,053 Speaker 1: egg whites until they're quite stiff, and then fold these 59 00:02:51,093 --> 00:02:54,133 Speaker 1: into the batter. And look, I know sometimes when people 60 00:02:54,453 --> 00:02:56,853 Speaker 1: try this recipe they go, well, it's quite hard to 61 00:02:56,893 --> 00:03:00,093 Speaker 1: fold that in because what you're folding into is quite 62 00:03:00,093 --> 00:03:00,693 Speaker 1: a thin. 63 00:03:00,533 --> 00:03:02,493 Speaker 3: Batter, and so it always feels a little bit weird. 64 00:03:03,133 --> 00:03:03,773 Speaker 3: But that's fine. 65 00:03:03,813 --> 00:03:05,493 Speaker 1: But do it a third at a time until they 66 00:03:05,573 --> 00:03:08,053 Speaker 1: really fold it in and the batter is quite thin. 67 00:03:08,133 --> 00:03:10,973 Speaker 1: But don't don't fear about that. Pour that batter into 68 00:03:10,973 --> 00:03:13,933 Speaker 1: your baby to scatter over some chopped tamarillo. 69 00:03:14,453 --> 00:03:15,613 Speaker 3: I've used about. 70 00:03:15,413 --> 00:03:18,093 Speaker 1: One and a one to one and a half cups 71 00:03:18,093 --> 00:03:21,733 Speaker 1: of scooped and chopped tamarillo. I can't really tell you 72 00:03:21,773 --> 00:03:25,453 Speaker 1: how many that is because tamara very so much in size. 73 00:03:25,093 --> 00:03:27,013 Speaker 3: But you know, I mean, and they. 74 00:03:26,853 --> 00:03:29,413 Speaker 1: Want a little sort of bite sized chunks. They'll sort 75 00:03:29,413 --> 00:03:31,413 Speaker 1: of sink as the cake bakes and sort of end 76 00:03:31,493 --> 00:03:33,693 Speaker 1: up in the custard layer. Bake it for about fifty 77 00:03:33,773 --> 00:03:36,333 Speaker 1: to sixty minutes, and the top will be quite browned 78 00:03:36,693 --> 00:03:38,933 Speaker 1: and should be sort of quite puffy, a little bit 79 00:03:39,093 --> 00:03:42,013 Speaker 1: like a cake, and you sort of want to bring 80 00:03:42,013 --> 00:03:45,333 Speaker 1: it up when that cake, when that cake layer on 81 00:03:45,413 --> 00:03:48,453 Speaker 1: top is sort of not really wabbling, let it cool. 82 00:03:48,693 --> 00:03:51,973 Speaker 1: You can, you can eat it hot, but I really 83 00:03:51,973 --> 00:03:54,933 Speaker 1: think let it cool till it's sort of warm, even 84 00:03:55,053 --> 00:03:57,093 Speaker 1: from the fridge is really nice. 85 00:03:57,213 --> 00:03:59,853 Speaker 2: Jack good, how kind of sort of a kind of 86 00:03:59,853 --> 00:04:03,053 Speaker 2: fudgy quality. How would you not really fudgy? 87 00:04:03,173 --> 00:04:05,693 Speaker 3: No, the bottom is literally like custard. 88 00:04:05,813 --> 00:04:08,813 Speaker 1: At the top it's like a very aerie sort of 89 00:04:08,813 --> 00:04:11,253 Speaker 1: a sponge. It's I mean, in the old days they 90 00:04:11,253 --> 00:04:14,173 Speaker 1: call this cake the impossible cake, I think because it 91 00:04:14,213 --> 00:04:16,293 Speaker 1: feels as though this is not really gonna work. And 92 00:04:16,333 --> 00:04:19,613 Speaker 1: I he hesitate to really call it a cake because 93 00:04:19,613 --> 00:04:20,213 Speaker 1: it's more. 94 00:04:20,053 --> 00:04:21,493 Speaker 3: Like a yeah, like a custard. 95 00:04:21,573 --> 00:04:24,173 Speaker 2: It's like a dessert or something, or like a pudding. 96 00:04:24,213 --> 00:04:24,893 Speaker 2: It's like a pudding. 97 00:04:25,613 --> 00:04:28,493 Speaker 3: Well look, or it's a breakfast. 98 00:04:31,893 --> 00:04:36,653 Speaker 1: Yeah, I mean, as you can imagine something tart with custard, 99 00:04:37,213 --> 00:04:38,493 Speaker 1: big doll of a cream on this. 100 00:04:38,853 --> 00:04:41,613 Speaker 3: Oh, it's so good. It's really really delicious. 101 00:04:41,693 --> 00:04:43,893 Speaker 1: The tamorillos are quite juicy in it, but don't let 102 00:04:43,933 --> 00:04:46,253 Speaker 1: that put you off. It's just it's really good. I 103 00:04:46,333 --> 00:04:49,413 Speaker 1: recommend that all of our listeners make this today and 104 00:04:49,453 --> 00:04:50,933 Speaker 1: send us in photos, et cetera. 105 00:04:51,293 --> 00:04:54,133 Speaker 2: Yeah, okay, or maybe if we have to a couple 106 00:04:54,173 --> 00:04:57,693 Speaker 2: of weeks and then we can no, you know, just 107 00:04:57,693 --> 00:05:00,573 Speaker 2: just if the price is a barrier right now, well they. 108 00:05:00,453 --> 00:05:02,653 Speaker 1: Are, and that's the thing, but you don't hunt around. 109 00:05:02,813 --> 00:05:04,413 Speaker 1: And as I say, this is a real treat, and 110 00:05:04,453 --> 00:05:06,653 Speaker 1: you know, you could put least tamorillos in it a few, Yeah, 111 00:05:06,693 --> 00:05:09,853 Speaker 1: for sure could get away with street Oh yeah, because. 112 00:05:09,613 --> 00:05:11,653 Speaker 3: They're they're a big flavor. They're a big flavor. 113 00:05:11,853 --> 00:05:14,813 Speaker 2: That sounds amazing. Okay, Yeah, I think this could definitely 114 00:05:14,813 --> 00:05:16,373 Speaker 2: be an option in our house this weekend. Thank you 115 00:05:16,453 --> 00:05:18,053 Speaker 2: very much for that. By the way, our text here 116 00:05:18,333 --> 00:05:20,893 Speaker 2: just conject. Can you please tell Niki we made her 117 00:05:20,973 --> 00:05:23,733 Speaker 2: spice Moroccan lampires and they were just incredible, So there 118 00:05:23,733 --> 00:05:23,973 Speaker 2: you go. 119 00:05:24,133 --> 00:05:28,053 Speaker 1: Oh great, Yeah, well, you know that would normally fill 120 00:05:28,093 --> 00:05:30,173 Speaker 1: me with joy other than the fact that two days 121 00:05:30,173 --> 00:05:31,613 Speaker 1: ago I did judge those. 122 00:05:31,493 --> 00:05:32,613 Speaker 3: Pie awards that we talked to. 123 00:05:32,693 --> 00:05:35,973 Speaker 1: Yeah, and there were five thousand entrants. 124 00:05:36,373 --> 00:05:36,773 Speaker 3: I reckon. 125 00:05:36,813 --> 00:05:39,213 Speaker 1: I gave it a good, good try to try for 126 00:05:39,253 --> 00:05:42,133 Speaker 1: a lot of them. I was so full afterwards, thought 127 00:05:42,133 --> 00:05:43,213 Speaker 1: I never want to see another. 128 00:05:43,053 --> 00:05:44,933 Speaker 2: Pile another pie. Yeah, it's going to be a pie 129 00:05:44,933 --> 00:05:45,693 Speaker 2: for a few years. 130 00:05:45,733 --> 00:05:46,933 Speaker 3: I'm one of those baconde pies. 131 00:05:49,733 --> 00:05:52,573 Speaker 2: Funny how that happens. Yeah, hey, thank you so much. 132 00:05:52,653 --> 00:05:55,213 Speaker 2: We will make sure that recipe for the Nikki's Tamarillo 133 00:05:55,293 --> 00:05:57,493 Speaker 2: custard cake is up on the News Talks he'd be website. 134 00:05:57,493 --> 00:05:59,613 Speaker 2: There's the best place to go for everything from our 135 00:05:59,613 --> 00:06:03,053 Speaker 2: show News Talks. He'd be dot co, dot nz Ford 136 00:06:03,093 --> 00:06:04,213 Speaker 2: slash Jack. 137 00:06:05,133 --> 00:06:07,453 Speaker 1: For more from Saturday Morning with Jack Tame. 138 00:06:07,653 --> 00:06:10,853 Speaker 3: Listen live to News Talks at b from nine am Saturday, 139 00:06:11,093 --> 00:06:13,133 Speaker 3: or follow the podcast on iHeartRadio.