Shelf 51geuraozul

Extract from Brown and Rosie’s Fresh and Simple • By Leyli Mustafaeva and Rena Lavery • Published by Unicorn Publishing

About

Cost
$ $ $ $ $
Difficulty
• • • • •
Time
40 mins
Serves
6

Brown and Rosie’s Fresh and Simple
Feijoa can be difficult to get hold of in the UK, but it’s
more than worth tracking down to make this sweet,
aromatic cake. If you can’t find it, try using another
tropical fruit such as guava or a very ripe mango.

SERVES 6–8

Posted by Unicorn Publishing Published See Unicorn Publishing's 3 projects » © 2019 Leyli Mustafaeva / Unicorn Publishing · Reproduced with permission.
PrintEmbed
  • Step 1

    Preheat the oven to 170°C/340°F/gas mark 4 and grease and line
    a 22cm springform cake tin with baking paper.

  • Step 2

    In a mixing bowl, combine the ours, baking powder, bicarbonate
    of soda, ground almonds and salt.

  • Step 3

    In a separate bowl, beat together the butter, honey and sugar
    with an electric whisk until light and fluffy. Then add the eggs
    one at a time, beating well after each addition, and the vanilla
    extract. Next, incorporate two-thirds of the our mixture and beat
    until just combined, then add the remaining our mixture, mashed
    feijoa and milk, and fold in with a spatula.

  • Step 4

    Transfer to the prepared tin, spread out the mixture evenly and
    sprinkle over the flaked almonds. Bake for about 40 minutes until
    brown on top, then cover loosely with foil and continue baking
    for another 35 minutes or until a skewer inserted into the middle
    comes out clean.

  • Step 5

    Leave to cool in the tin for about 10 minutes and then remove
    from the tin and dust with icing sugar.

Made this project? Share your version »

Comments

Debbie M.
Debbie M. · Newcastle upon Tyne, England, GB
Love the recipes Love
Reply