As warned this is another feijoa post.
This recipe appealed to me because it had almond meal which reduced the amount of flour.
What I didn't read carefully enough was the unusual cooking method...cook for 50 minutes, then turn the oven off and leave in for another hour. Not ideal when making a cake late at night!
We had the cake on its own. It was nice but really needed greek yoghurt or something to give it a bit of a sharp bite. The base was quite dense as you would expect from an almond meal recipe. I suspect it would be better warmed up. Perhaps for my next slice?
What I didn't read carefully enough was the unusual cooking method...cook for 50 minutes, then turn the oven off and leave in for another hour. Not ideal when making a cake late at night!
We had the cake on its own. It was nice but really needed greek yoghurt or something to give it a bit of a sharp bite. The base was quite dense as you would expect from an almond meal recipe. I suspect it would be better warmed up. Perhaps for my next slice?
This one is an Annabelle White recipe
Feijoa Cake
Ingredients
125g butter
200g white sugar
2 eggs - No. 6s are fine
165g white flour
2 tsp baking powder
1/3 tsp salt
30g ground almonds
225g sour cream
1 tsp almond essence (opt)
Approx 400-500g ripe feijoa - Cut in half/thirds
1 heaped tbls coarse grained sugar (Demerara is ideal.)
A pinch of ground ginger
125g butter
200g white sugar
2 eggs - No. 6s are fine
165g white flour
2 tsp baking powder
1/3 tsp salt
30g ground almonds
225g sour cream
1 tsp almond essence (opt)
Approx 400-500g ripe feijoa - Cut in half/thirds
1 heaped tbls coarse grained sugar (Demerara is ideal.)
A pinch of ground ginger
Pre-heat oven to 200 degrees Celsius.
Line the base of a 9" cake tin with baking paper and anti-stick spray the paper plus the sides.
Cream together the butter and sugar very well. Beat in eggs one at a time until well combined, then lastly the essence.
Sift dry ingredients over mixture and add at the same time the sour cream and almond meal.
Fold in carefully until well combined. (Mixture is quite thick.)
Spoon into prepared pan and very lightly press in the cut fruit (cut side up).
The fruit should be quite crowded but in a single layer.
Sprinkle Demerara sugar/ginger evenly over fruit and put cake into oven and immediately set temperature to a reduced 180 degrees Celsius.
Bake for 50 minutes, turn oven off and leave in oven for an hour.
Serve warm.
Notes
1. You can use other stoned fruit (plums, peaches, apricots) instead of feijoa and if using fresh figs change the almond essence and use rose water instead. If making it an apple cake - add cinnamon to the Demerara sugar.
2. Freezes well. Cut into portions before freezing.
3. Serve with a "side" of some of the same fruit - poached - and a dollop of either whipped cream or yoghurt.
It was a lovely texture
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