Feijoa Cake

Method

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1. Heat the oven to 180°C / 350°F and grease and line a 20 cm round cake tin.

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2. Cut the feijoas in half and scoop the flesh out with a spoon. Chop it into small pieces.

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3. Beat the butter and sugar for 4 minutes, until pale and fluffy. Beat in the eggs one at a time, then the vanilla.

   Mark done Start 4 min timer

4. Fold in the flour and baking powder alternately with the milk, then gently fold in the feijoa.

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5. Spoon into the tin and level the top. Mix the tablespoon of sugar with the cinnamon and sprinkle over.

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6. Bake for 40 to 45 minutes, until golden and a skewer comes out clean.

   Mark done Start 40 min timer

7. Cool in the tin for 10 minutes, then turn out onto a wire rack.

   Mark done Start 10 min timer

Chef’s Tips

• Use ripe feijoas that give slightly under your thumb. Hard ones are sour and gritty.
• Fold the fruit in gently. Overmixing makes a tough cake.
• Do not use the skin. It is bitter and tough.

Pairing Suggestions

• Whipped cream
• A pot of tea
• Vanilla ice cream

Storage & Reheating

Keep in an airtight tin up to 3 days. Freeze slices for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.