Feijoa & Almond Cake
- 130gm unsalted butter – rough chopped
- ¾ cup sugar
- 2 eggs
- 1 tsp almond or vanilla essence
- 1 ⅓ cup flour
- 2tsp baking powder
- Pinch of salt
- 40gms ground almonds
- 225gms sour cream
- 500gms ripe feijoas – skinned and cut in half
- 1-2 Tbl sugar
- 1 tsp cinnamon
Preheat your oven to 180 degrees
Butter and line a 22cm cake tin with baking paper
In a cake mixer with a whisk attachment, add the butter and sugar. Whisk to cream the butter until pale light, about ten minutes
Add the eggs one at a time, until each on is incorporated followed by the essence
Next add the sifted flour, baking powder, salt and ground almonds, followed by the sour cream. Fold into the butter and egg mix.
Spoon the thick cake batter into the prepared cake tin.
Now carefully press the feijoa halves halfway down into the batter.
Finally, take the sugar and mix through the cinnamon then sprinkle on top.
Place the cake in the centre of the oven, cook for 50 minutes or so. Serve warm with a dollop of cream.