This is moist and yummy. Only for those who really like feijoas of course, but if you like them you really like them. The season is so incredibly short and they go off really quickly, so best get them inside you quickly!
Credit for the recipe goes to the lovely Michael. He is in Year 11 at school and this is his Mum Alison’s recipe. Michael gave me a piece of this cake one morning because he is a kind hearted young man and I have been dying to make it ever since. I can thoroughly recommend it. it certainly went down a treat at Bookclub last night. The recipe originally comes from somewhere called Top of the dome, but I don’t know where that is.
300g self-raising flour
1 1/2 tsp ground cinnnamon
1/2 tsp salt
250g demerara (or brown) sugar
125g butter, melted
2 large eggs, lightly beaten
250g feijoas, peeled and chopped
Heat the oven to 180 degrees C. Line your cake tin with baking paper and grease lightly. Works in round or square but it is quite a big cake.
Sift the flour, cinnamon and salt into a bowl. Stir in the sugar and you can put in some raisins or cranberries at this point in you want (I don’t want)
In a separate bowl mix the butter, eggs, milk and feijoas and mix until smooth. Combine the two mixtures and pour into the cake tin.
Bake for 35 – 45 minutes or until the cake is springy in the middle when you give it a little poke with your finger. Take out of the oven and let it stand in the tin for a good 5 minutes. Then, when coolish tip it out and put onto a wire rack to cool. Serve it warm as a desert with cream or yoghurt. Yum.