Divine Feijoa Cake
With Annabelle White
Divine Feijoa Cake
Ingredients
125g Butter
3/4 cup white sugar
2 eggs (number 6)
1 tsp almond essence
1 1/4 cups flour
2 tsp baking powder
1/3 tsp salt
225g sour cream
3 tbsp ground almonds
4-5 feijoas (or seasonal fruit)
1 heaped tbsp demerara sugar
A pinch of ground ginger
Method
Preheat oven to 200C.
Line base of a 23cm cake tin with baking paper.
Grease baking paper and sides with baking spray.
Cream butter and sugar.
Beat in eggs one at a time until well combined, then add
essence.
Sift dry ingredients into mixture.
Add sour cream and ground almonds.
Fold in carefully until well combined.
Mixture should be quite think.
Carefully scoop feijoa pulp out of skins and cut into slices.
Spoon mixture into cake tin and very lightly press in cut
fruit.
Fruit should be crowded but in a single layer.
Sprinkle Demerara sugar and ginger evenly over fruit.
Place cake in oven and immediately reduce temperature to
180C.
Bake for 50-60 minutes, turn oven off and leave for 1 hour or
overnight.
Serve with a combination of softly whipped cream and natural yoghurt.
(Broadcast 21 August 2012)
