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.
FEIJOA & ORANGE CAKE
- ½ cup sugar
- 100g butter
- 1 egg
- 1 tablespoon of golden syrup
- 1 teaspoon baking soda
- 2 tablespoons hot water
- 2 teaspoons baking powder
- 1 ¾ cups flour
- 1 cup feijoa pulp (or try warm stewed feijoas)
- juice and rind of 1 orange
- 4 tablespoons brown sugar
- Beat butter and sugar until creamy. Add egg and golden syrup and beat well. Mix baking soda in water and stir into the mixture. Add flour, baking powder, orange rind and feijoa pulp and mix lightly.
- Pour into a greased tin and bake at 160°C for 45 min.
- Remove from the oven and top with the mixture of brown sugar (try raw or demerara sugar if you prefer) dissolved in the orange juice.
- Return to the oven for another 15 minutes.
- Serve warm with cream or cold as you would a cake.