This easy, moist cake batter works with just about any fruit if feijoas aren’t available. Use stone fruit, cherries, persimmons or frozen berries.
100 grams melted butter
2 x #7 eggs (large)
finely grated zest 1 lemon
1 teaspoon vanilla extract
⅓ cup plain gluten free or regular flour
½ teaspoon baking powder
1 teaspoon ground ginger
100 grams roasted cashew nuts, finely ground*
¼ cup caster sugar
¼ cup light muscovado sugar
9 medium feijoas, peeled and halved lengthways**
1 tablespoon lemon juice
2 tablespoons flaked almonds
2 tablespoons golden caster sugar
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.