Preheat oven to 150C. Grease and line the base of a 23cm tin with baking paper.

Plunge tamarillos into boiling water for 30 seconds. Remove, cool in cold water and peel skin away. Cut in half lengthways.

Sprinkle brown sugar over the baking paper. Arrange tamarillo halves snugly in the bottom of the tin, cut side down.

Place butter, sugars and vanilla in bowl and beat until light and creamy. Add eggs one at a time and beat well.

Sift in flours, baking soda, cinnamon and ginger then mix well. Add milk and stir through. Pour batter gently over tamarillos. Bake for 1 hour and 10 minutes or until a skewer comes out clean.

Remove cake and let it stand for 10 minutes before removing from tin. Serve warm or cold with whipped cream or yoghurt.