Spiced Feijoa Cake
Ingredients
- 2 cups Edmonds Self Raising Flour
- 1 cup Chelsea Raw Sugar
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- 150g butter, melted
- 2 eggs, lightly whisked
- 2 cups chopped feijoa flesh (fresh or lightly stewed)
- ½ cup chopped walnuts
- Icing sugar, to dust
- Whipped cream or custard, to serve
Method
- Preheat oven to 170ºC fan bake. Grease a 20cm cake tin and line the base with baking paper.
- Mix flour, sugar, cinnamon and nutmeg together in a large bowl. Stir in butter, eggs and feijoas until combined. Fold in walnuts.
- Transfer mixture to prepared tin. Bake for 50-60 minutes, until cake is golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then carefully turn out onto a wire rack.
- Dust cake with icing sugar, cut into slices and serve with a generous dollop of whipped cream or custard.
TIPS:
- Cake can be served warm or at room temperature. It keeps well in an airtight container for up to 5 days.
- For a tangier cake, use fresh chopped feijoas
- If you like a sweeter cake, lightly stew the feijoas first. You can do this by combining chopped feijoas with a little brown sugar and a small squeeze of lemon juice, then microwaving for 2-3 minutes. Refrigerate for 5-10 minutes before using.
- Walnuts can be swapped for pecans or sultanas.
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