Recipe: Feijoa Cake with Crumble Topping


feijoa crumble cake

This recipe takes the cake for the simplest feijoa dessert.

Walk Japan

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.

MORE FEIJOA RECIPES

Two great feijoa recipes: Feijoa chutney and feijoa loaf

Recipe: Topsy Turvy Feijoa Cake

More stories you might like:
Growing ginger in a New Zealand garden

Discuss This Article

Send this to a friend