Fresh Apple & Feijoa Cake
This Fresh Apple & Feijoa Cake is a tried and true recipe. In fact, it's so old I have no idea where it came from. The recipe sheet has ripped edges and words smudged by buttery and fruity hands from the many cake-making dates it has had in the past.
Apples are my favourite fruit. I've been eating an apple everyday since I can remember which is why I just love the little Granny Smith apple in the 'Hope Nutrition' logo. Luckily apples pair extremely well with feijoas. Here in Marlborough we have an absolute abdundance of this floral fruit at this time of the year and it is the perfect reason to make warming crumbles, nutritious smoothies and cake! This cake is made with more sugar and butter than I would normally cook with but occasionally you just need cake! I wouldn't eat a a piece everyday but I certainly bake this cake to share and enjoy with others.
I used a Granny Smith apple is this recipe as I picked up a bag at the Farmers Market and they are just bursting with juiciness and sweetness. At this time of year, I prefer Granny Smith apples over red apples. Try one, they are delicious eaten raw rather than only being used in cooked dishes.
I substituted the white wheat flour in the original recipe with a combination of ground almonds and rice flour to cater for the gluten-free in our house.
This beautifully light autumnal cake is best enjoyed with a dollop of thick Greek yoghurt or freshly whipped cream. Try whipping your cream in a jar. It's a great arm workout and a bit of fun too! Just fill a large jar about half full with cream, pop on the lid and shake until you have perfectly 'whipped' cream!
Fresh Apple & Feijoa Cake
1 large Granny Smith apple, grated
5 feijoas, flesh scooped out and roughly chopped
1 cup soft brown sugar
1 cup ground almonds*
1 cup rice flour
1tsp baking soda
2 tsp ground ginger
1/2 cup roughly chopped walnuts*
* For a nut-free cake simply use 2 cups of rice or plain flour and omit the walnuts
Pre-heat the oven to 180°C and grease and line a cake tin with baking paper
Melt the butter and let it cool
Meanwhile, place the grated apple and feijoa flesh into a large bowl. Sprinkle over the brown sugar and cooled butter and stir everything lightly with a fork.
Add both eggs and mix well
Sift over the dry ingredients and stir in the walnuts t ensure everything is well combined
Pour the mixture in your prepared cake tin and bake for 30-40 minutes or until a skewer comes out clean
Leave to cool in the tin before turning out onto a wire rack