This recipe comes from the archives of Stuff.co.nz and is credited to Patricia Soper. If you have a food processor it sounds like the perfect thing to whip up for afternoon tea and can be adapted easily to muffins. You can ice or simply dust the cake with a little icing sugar to allow the pairing of apple and feijoa to shine.
FEIJOA & APPLE CAKE
- 4 large eggs
- 2 cups raw sugar
- 1 cup vegetable oil (not olive)
- 1 cup white flour
- 1 cup wholemeal flour
- 2 teaspoon baking soda
- 1 ½ cups sliced feijoas
- 1 ½ cups sliced cooked apple (tinned is fine)
- 1 tsp ground ginger
- ¼ tsp salt
- 1 tablespoon finely grated lemon zest
- Set oven to 180ºC. Grease or spray a 25cm tin or 12 deep muffin tins.
- Break eggs into processor bowl then add sugar. Pulse for a few seconds and leave sitting while you assemble other ingredients.
- Sift white flour, baking soda, ginger and salt together then gently stir in wholemeal flour. Set aside
- Add lemon zest to chopped and measured feijoa and apple flesh.
- Process the sugar and egg combo for a further couple of minutes. With the motor, running dribble the oil very slowly down the feed tube.
- Process for another couple of minutes, remove lid and add half the dry ingredients, pulse, add the remainder and pulse again.
- Add the fruit to the mixture and pulse briefly until just combined.
- Spoon mixture into prepared tins and bake small versions for about 25 minutes or about an hour for the large cake.