INGREDIENTS
· 250g Milk
· 200g Sugar
· ½ tsp Vanilla Paste
· 25g Cornflour
· 200g Butter
· 60g egg yolks
· 60g Sugar
· 300g Ground Almonds
· 2 Eggs
· 4 Sungold Kiwifruits
METHOD
To make the custard, heat milk and sugar in a small pot. At the same time whisk together egg yolks, sugar then add the vanilla paste. Whisk until white in colour then add cornflour and gently mix.
Once milk has boiled add to the mixture and whisk well. Return to the heat and cook out, continuously whisking on a medium heat until it boils then cook for a further 2 mins. Set aside at room temperature.
To make the cake mixture - beat together the butter and sugar until it is creamed then add ground almonds and finally the 2 eggs one by one and mix well. Add the reserved custard to the cake mixture and stir.
Pour into a lined tin, skin and slice 3 Sungold Kiwifruit into chunks and push into cake randomly. Bake at 180 degrees for 50 minutes. Set aside to cool.