This cake looks deceptively simple but the photo says everything: golden brown on the outside, crunchy sugar topping and moist and fruity on the inside. Definitely a treat for afternoon tea on a windy autumn afternoon. With a lovely old vintage tea set, of course.
The recipe comes from Mushroom Lane, a quirky ‘fabric, fibre, food & flower’ blog written by Flower, a mother of five who finds time to showcase ‘vintage inspired goodness’ and other wonderful things. She calls it a proper mental feijoa cake which I think I can translate from Kiwi into really awesome.
Photo: Mushroom Lane
FEIJOA & ORANGE CAKE
Ingredients
- ½ cup sugar
- 100gms butter
- 1 egg
- 1 tablespoon of golden syrup
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 ¾ cup flour
- 1 cup feijoa pulp (or try warm stewed feijoas)
Method
- Beat butter and sugar, add egg and golden syrup. Mix boiling water and baking soda and add to the mixture with the flour and baking powder and feijoas.
- Pour into a greased tin and bake at 160°C for 45 min.
- Remove from the oven and top with a mixture of 4 tablespoons of raw or demerara sugar and the juice of 1 orange.
- Return to the oven for another 15 minutes.
- Serve warm with cream or cold as you would a cake.
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