-
1
Cut a piece of parchment paper to fit the bottom of a 9-inch springform cake pan (see tip above).
-
2
Grease the bottom and the sides of the pan with the butter.
-
3
Place the parchment paper in the pan and grease with butter.
-
4
Add the sugar and tilt the pan to coat the sides evenly.
-
5
Make the pudding: Put the tapioca in a medium bowl and add cold water to cover it.
-
6
Let the tapioca to soak for 1 hour.
-
7
Drain the tapioca in a large strainer, rinse well under tepid running water and set aside in the strainer.
-
8
In a large saucepan, combine the milk, brown sugar, coconut milk and salt and bring to a simmer over a medium heat.
-
9
Add the tapioca, stir, lower the heat to medium-low and simmer, stirring, until the tapioca is translucent but still slightly raw at the centre, 1 to 2 minutes.
-
10
Pour the pudding into a medium sheet pan, add the lime juice and zest and stir to combine.
-
11
Let cool for 5 minutes, stirring occasionally, then transfer to a large bowl.
-
12
Preheat the oven to 350F.
-
13
In a medium bowl, combine the eggs and yolks and whisk until just blended.
-
14
Pour the eggs over the tapioca, fold to combine, and pour into the prepared pan.
-
15
Bake until the cake is golden brown in spots and still jiggly in the center, 3540 minutes.
-
16
Transfer to a rack to cool, then refrigerate in the pan for at least 8 hours or overnight.
-
17
In a medium bowl, combine the papaya and lime juice and zest.
-
18
Remove the pan ring, place a serving plate on the cake and invert.
-
19
Remove the pan bottom, peel off the paper, cut the cake into wedges and serve with the papaya.
