Posted by: Joan Spiller | April 18, 2015

Feijoa Cake – Recipe (easy!)


Apart from gorging on them raw, it can be hard to know how to use up a surfeit of feijoas. Muffins, cakes and chutneys are my preference (I’ve also posted really good chutney recipe on here, if you’re interested) however, you can’t beat this delicious and simple cake so why not give it a go next time you’re drowning in feijoas?!

All you need is:

125g soft butter
1 c white sugar
2 large free range eggs
1 t vanilla essence
1/2 c milk
1 & ¼ c high-grade white flour
2t baking powder
1t mixed spice
2c peeled & halved feijoas (or cut in half and just scoop out the innards)

2T brown sugar mixed with 2T pecans and 1t cinnamon

Method:

Beat butter and sugar until light and fluffy.

Add eggs and beat s’more then sift in the flour, spice and BP . Gently fold milk into the batter. Lastly add vanilla essence.

Be careful not to over mix the batter! 

Pour into a lined 20x30cm deep cake tin.

Place feijoas on the surface of the cake batter, pointed end down, and push down until top is level with cake batter.

Sprinkle with the sugar / nut mixture.

Bake at 180 degrees C for 50 minutes or until cake springs back when lightly touched.

Serve warm or cold. I like to dust it with icing sugar and serve with a dollop of softly whipped cream..

Told ya it was simple: enjoy!

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