Feijoa, Ginger and Cashew Nut Cakes

Grease 6 standard muffin or small tart tins and fully line with baking paper, bringing it up the sides of the tins. Press the paper firmly against the sides, pleating it where necessary.

Preheat the oven to 180˚C fan bake.

Toss the feijoas with the lemon juice to prevent them browning. Set aside.

Cakes: Whisk the butter, eggs, lemon zest and vanilla together.

Put the flour, baking powder, ginger, salt, cashew nuts and both the sugars in a large bowl and stir together. Add the egg mixture and beat with a wooden spoon until combined. 

Divide the mixture evenly between the tins. Place 3 halves of feijoa standing up in each cake then scatter with the almonds then the sugar. 

Bake for about 20 minutes until the tops are golden and the cakes are puffed and risen. Cool then dust with icing sugar and serve plain or with a dollop of cream. Makes 6.

*Pantry note: Ground almonds (almond meal) can be used in place of the cashew nuts. 

**Cook's tip: To peel the feijoas, slice off both ends and stand upright on a cutting board. Cut down the sides with a sharp knife making sure you remove all the green skin.