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.
You Will Need
Preheat the oven to 170°C/340°F/gas mark 4 and grease and line
a 22cm springform cake tin with baking paper.
In a mixing bowl, combine the ours, baking powder, bicarbonate
of soda, ground almonds and salt.
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.
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.
Leave to cool in the tin for about 10 minutes and then remove
from the tin and dust with icing sugar.