Feijoa & Almond Cake

Al Brown enjoys using his foraged feijoas in this "delicious and very, very humble" cake.

Al BrownChef and entrepreneur
  • prepare
  • cook
feijoas
Photo credit:Public domain

Ingredients

  • 130g unsalted butter – rough chopped
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp almond or vanilla essence
  • 1 ⅓ cup flour
  • 2 tsp baking powder
  • Pinch of salt
  • 40g ground almonds
  • 225g sour cream
  • 500g ripe feijoas – skinned and cut in half
  • 1-2 Tbsp sugar
  • 1 tsp cinnamon

Instructions

  1. Preheat your oven to 180 degrees.
  2. Butter and line a 22cm cake tin with baking paper.
  3. In a cake mixer with a whisk attachment, add the butter and sugar. Whisk to cream the butter until pale light, about ten minutes.
  4. Add the eggs one at a time, until each on is incorporated followed by the essence.
  5. Next add the sifted flour, baking powder, salt and ground almonds, followed by the sour cream. Fold into the butter and egg mix.
  6. Spoon the thick cake batter into the prepared cake tin.
  7. Now carefully press the feijoa halves halfway down into the batter.
  8. Finally, take the sugar and mix through the cinnamon then sprinkle on top.
  9. Place the cake in the centre of the oven, cook for 50 minutes or so. Serve warm with a dollop of cream.

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