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Natalie Oldfield's Crunchy Topped Feijoa and Walnut Cake


Natalie Oldfield's Crunchy Topped Feijoa and Walnut Cake

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Cake
2 cups Self-Raising Flour
1/2 cup Wholemeal Flour
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1 cup Sugar
185g Butter, melted
1/2 cup Water
3 Eggs, lightly beaten
1 1/2 cups chopped Feijoa flesh
1/2 cup chopped Walnuts

Topping
60g Butter
1/2 cup Brown Sugar
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 cup chopped Walnuts

For the cake:
Preheat oven to 180 degrees
Grease and line a 20cm round or square cake tin.
Sift the flour spices and sugar into a large bowl. Set aside. In a separate bowl mix together butter, water and eggs. Add liquid to dry mixture and fold together. Lastly fold in feijoa's and walnuts.

For the topping:
Melt butter and mix in dry ingredients and walnuts.
Spoon over the cake mixture and bake for 1 1/4 hours.

 


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