Feijoa almond cake

Submitted by hinterland-feijoas  |  Print this page

A cake which keeps really well and becomes more distinctively feijoa the next day.

Ingredients


Method

Ingredients

  • 80g softened  butter
  • 1/4 cup runny honey
  • 3 large eggs
  • 1 tsp vanilla essence
  • 1 cup feijoa puree flesh (or use frozen pulp)
  • 1 cup plain flower
  • 1 cup wholemeal flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup milk
  • 1/2 cup toasted slivered or flaked almonds + 1/2 cup brown sugar mixed together for cake topping
  • 22cm round cake tin - lined with baking paper

 

Method

  1. Preheat oven to 180c
  2. Cream  butter and honey until pale, then add eggs one at a time
  3. Add vanilla essence
  4. Sieve flower and wholemeal flour along with salt, baking powder and soda - add the wholemeal flour's bran back
  5. Fold in fruit pulp followed by flour
  6. Fold in milk
  7. Spoon cake mix into tin and bake for 15 minutes
  8. Remove from oven and sprinkle sugar and almond mix over cake and bake for a further 20 minutes or until a skewer inserted into the middle of the cake comes out clean.
  9. Serve with thick Greek yoghurt mixed through with freshly pulped feijoas