This is another recipe from the Television New Zealand archives, and featured in Astar’s 2008 special segment on feijoas.
GORGEOUS FEIJOA ALMOND CAKE
Ingredients
- 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
Method
- 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.
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