Spiced apple and feijoa cake

Feijoa season has landed in EnZed… Ye-haaa!  I had a hankering for feijoas. And Cake. Introducing spiced apple and feijoa cake.

Last weekend  I found myself in possession of 30 odd free range eggs last week and spent the weekend in the kitchen. First I whipped up this carrot cake, always a crowd pleaser. Second I had a hankering for feijoas. Off I went to the green grocers to buy some, ouch NZ$8 for a bag of 10! I need to make friends with someone who has a feijoa tree. Any takers?

Anyway, I had a play in the kitchen, tweaked an ancient apple cake recipe I had, added ground almonds, feijoas, ginger, spice and bugger me days, this spiced apple and feijoa cake turned out perfectly the first time. I’ve made it again since to test it – boom, perfection! I shared a sneaky photo on my Facebook page and there were lots of requests for the recipe to be shared. So, here you go!

 

Spiced Apple and Feijoa Cake

Spiced Apple and Feijoa Cake

Ingredients

  • 125g butter
  • 1 green apple, peeled, cored and grated
  • 5 feijoas (medium sized, flesh scooped out and roughly chopped)
  • 1 cup brown sugar
  • 2 eggs, beaten
  • 2 cups flour (not self-raising)
  • 1 cup ground almonds (aka almond meal)
  • 1 teaspoon baking soda
  • 1.5 teaspoons mixed spice (cinnamon will be fine)
  • 1 teaspoon fresh ginger
  • Icing sugar (for dusting - optional)

Instructions

  • Pre-heat the oven to 180°C (normal bake). Grease the sides of a cake tin (I used one that was 22cm wide) and line the base with baking paper.
  • Melt the butter and let it cool slightly.
  • Place the grated apple and feijoa flesh into a large mixing bowl. Sprinkle over the brown sugar and cooled butter and stir everything lightly with a fork.
  • Add both eggs and ginger and mix well.
  • Sift in flour, baking soda and mixed spice. Add ground almonds. Stir until everything is well combined.
  • Place batter into prepared cake tin and bake on the middle over rack for 35-40 minutes until it is risen and golden and the top bounces back when pressed. Also do the skewer check (make sure it comes out clean from the centre).
  • Leave to cool in the tin.
  • When cooled, dust with icing sugar (optional).
  • This keeps well for 3-4 days and is delicious heated and served with custard (though we like it best warm with Greek Yogurt drizzled with high quality honey).
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http://thebeautyfoodie.com/spiced-apple-feijoa-cake/