Yes I know this cake may sound a little on the odd side but I LOVE feijoas. I grew up in New Zealand and my little sister and I used to sit under my nana and grandads hedge of feijoas and stuff ourselves silly with them.
I now live in Australia and can’t find them as easily here, well that was until my friend text me one day asking if I wanted a bag of these green beauties. Without hesitation I replied “yes please”.
I came to thinking how can I use these outside of the norm-eaten raw, in jam or made into chutney….I then at that point decided on a cake.
MMMM cake, everything is better with cake.
So give this a go, tell me what you think and if you don’t ‘DO’ feijoas just exchange for more pears or even a quince.
Grease and line a 25cm springform cake tin, if you don’t have this size its fine you will have to adjust the cooking times
2 Eggs plus 1 Egg Yolk ( room temp)
100gm Olive Oil ( light and fruity one)
1 Teaspoon Vanilla extract or paste
220gm Plain Flour
1 1/2 Teaspoons Baking Powder
2-4 Teaspoons Ground Ginger
2-3 pieces stem Ginger in syrup , finely diced (if you can’t find this use ore ground ginger or make your own)
1/2 cup Whole Milk, room temp
6-8 Feijoas, depending on size, peeled and diced, now if you don’t like them use 2 additional pears
6 Pears-firm but not rocks! peeled and cut into 1/8ths
40gm Hazelnuts, roughly chopped
2 Tablespoons Raw Sugar
Lets get Baking
Firstly get that oven on 160 degrees fan-bake
In a stand mixer with the paddle attachment or using a hand mixer combine olive oil and the eggs and mix until light and really creamy looking.
Add the sugar and vanilla, mix well.
Throw in the stem ginger and then with a spatula fold through the flour, baking powder and ground ginger.
Slowly pour the milk in and food through the mix.
Add the star of the show, the feijoas (or pears) and give a gentle fold.
Pour the mix into the cake tin and arrange the pears on the top. I’ll leave the creative direction for this part to you. Give them a little push into the mix so they fit snuggly into the mix.
Sprinkle with hazelnuts and the raw sugar.
This cake is going to take 45mins-60mins to cook and it may get a little too brown on the top, if that happens get a piece of tinfoil and cover the cake.
It will be cooked when you stick a cake tester of your choice in the middle and it comes out clean.
Cool in the in, best served slightly warm with a cheeky blob of creme fraiche!
See you at the next recipe, until then..
Remember keep inspired and keep cooking like its’ better than a bought one!’