With feijoa season upon us, Annabelle White shares her recipe for Feijoa Cake.
200g white sugar
2 eggs - No. 6s are fine
165g white flour
2 tsp baking powder
1/3 tsp salt
30g ground almonds
225g sour cream
1 tsp almond essence (opt)
Approx 400-500g ripe feijoa - Cut in half/thirds
1 heaped tbls coarse grained sugar (Demerara is ideal.)
A pinch of ground ginger
Pre-heat oven to 200 degrees Celsius.
Line the base of a 9" cake tin with baking paper and anti-stick spray the paper plus the sides.
Cream together the butter and sugar very well. Beat in eggs one at a time until well combined, then lastly the essence.
Sift dry ingredients over mixture and add at the same time the sour cream and almond meal.
Fold in carefully until well combined. (Mixture is quite thick.)
Spoon into prepared pan and very lightly press in the cut fruit (cut side up).
The fruit should be quite crowded but in a single layer.
Sprinkle Demerara sugar/ginger evenly over fruit and put cake into oven and immediately set temperature to a reduced 180 degrees Celsius.
Bake for 50 minutes, turn oven off and leave in oven for an hour.
1. You can use other stoned fruit (plums, peaches, apricots) instead of feijoa and if using fresh figs change the almond essence and use rose water instead. If making it an apple cake - add cinnamon to the Demerara sugar.
2. Freezes well. Cut into portions before freezing.
3. Serve with a "side" of some of the same fruit - poached - and a dollop of either whipped cream or yoghurt.