Recipe: Feijoa Cake with Crumble Topping
This recipe takes the cake for the simplest feijoa dessert.
Recipe by Rosemarie White
INGREDIENTS
1/2 cup of milk
2 eggs
1/2-3/4 cup of sugar
1 cup roughly mashed feijoas
1 tsp vanilla
75g soft butter
2 cups of flour (or 1 cup each almond meal & plain flour)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Crumble Topping
1 cup shredded coconut
2 tbsp brown sugar
30g cold butter
METHOD
Heat oven to 180°C, fan-forced.
Blend first six ingredients briefly, leaving a few chunky pieces of feijoa. Sift remaining five ingredients into a large bowl and mix together both lots of ingredients with a large spoon. Pour into a 20cm cake tin.
Whizz crumb ingredients in a blender briefly and sprinkle on top of uncooked cake. Bake at 180°C, fan-forced, for 30 minutes. Good when warm from the oven, or it will keep for several days. Works well with a mix of cream and yoghurt.
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