This is another recipe from the Television New Zealand archives, and featured in Astar’s 2008 special segment on feijoas.
Update: Click over to Easy Food Hacks to see how to make this cake. After looking at the photographs there, this cake has jumped up my list of what to make this season.
GORGEOUS FEIJOA ALMOND CAKE
- 80g softened butter or Olivano spread*
- ¼ cup runny honey
- 3 large eggs
- 1 teaspoon vanilla essence
- 1 cup feijoa puree – cut fruits in half and remove soft centre then mash
- 1 cup plain flour
- 1 cup wholemeal flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup trim milk
- 1 packet toasted slivered almonds + ½ cup brown sugar mixed together – for cake topping
- 22 cm round cake tin – lined with baking paper
- Preheat oven to 180ºC
- Cream butter and honey until pale, then add eggs one at a time.
- Add vanilla essence.
- Sieve flour and wholemeal flour along with salt, baking powder and soda – add the wholemeal flour’s bran back.
- Fold in fruit pulp followed by flour.
- Fold in milk.
- Spoon cake mix into tin and bake 15 minutes.
- Remove from oven and sprinkle sugar and almond mix over cake and bake a further 20 minutes or until a skewer inserted into middle of cake comes out clean.
- Serve with thick Greek yoghurt mixed through with freshly pulped feijoas.
*Olivano or Olivani is a margarine-type spread made from olive oil that is available in New Zealand. I only ever use butter for baking so I am not quite sure what can be substituted here if you aren’t in New Zealand and can’t get hold of Olivani.