An Autumn Feijoa Cake for Brian (gluten-free)
On Monday it was Brian’s birthday. Brian has worked on the family farm looking after the figs and feijoas for many years. He is one of those blokes who would help you with absolutely anything and we thought he deserved good ole birthday cake! So to celebrate, Jonny and I whipped up this delicious Autumn Feijoa Cake for Brian and the team to enjoy.
It's packed full of fruity goodness with the addition of not only feijoas but also banana and apple. It is incredibly delicious with a good dollop of thick yoghurt or freshly whipped cream but it’s equally delectable on its own. We hear it went down a treat for morning tea during a break from picking fruit. Thanks Brian for all that you do - we really appreciate it!
Autumn Feijoa Cake - Serves 10
Flesh of 8 small feijoas or 6 medium feijoa
1 medium ripe banana
1 apple, grated
3/4 cup sugar (yes sometimes it’s okay to enjoy just a smidge!)
150g butter, softened
3 free-range eggs
½ cup milk
1 tsp baking soda
½ cup rice flour
1 ½ cups ground almonds
2 tsp baking powder (Edmonds is gluten-free)
½ cup walnuts, roughly chopped
Pre-heat the oven to 180°C. Line and grease a cake tin with baking paper.
Mash the feijoa flesh, banana and grated apple in a medium-sized bowl with a fork – set aside.
In a large separate bowl, beat the sugar and butter until light and creamy. Beat in the eggs one at a time.
Add the baking soda to the milk and stir with a fork to dissolve. Add the milk mixture to the fruit and stir to combine.
Sift the flour and baking powder into the sugar and butter mixture and fold in the ground almonds.
Carefully add the fruit and walnuts to this flour mixture and fold everything together gently.
Pour the mixture into your prepared tin and bake for 30-45 minutes or until a skewer comes out clean.
Leave to cool in the tin for 15-20 minutes before turning out onto a wire rack to cool completely.
Serve warm or cold with yoghurt, cream or on its own.