Serves
Ingredients
125g butter (room temperature)
200g sugar
2 eggs
165g four
2 tsp baking powder
Pinch of salt
40g ground blanched almonds
250g sour cream
1 tsp almond essence
400g peeled ripe feijoas
1 Tbsp caster sugar
1 Tbsp brown sugar
1 Tbso almond meal
1 tsp cinnamon
Method
- Pre-heat oven to 200 degrees.
- Butter and line the base of a 22cm cake tin with wax or baking paper.
- Cream butter and sugar until light and fluffy, then add the eggs one at a time until incorporated.
- Now add the flour, baking powder, salt and 30 grams of ground almonds, then mix in the sour cream and almond essence.
- Carefully pour or spoon the cake batter into the prepared lined cake tin.
- Cut the feijoas in half and press into the cake batter.
- Finally, mix the sugars, ground almond, and cinnamon in a small bowl and sprinkle over the raw cake.
- Bake for 10 minutes at 200 degrees celsius then drop the temp down to 180 degrees for another 30 or so minutes – the cake is ready when a skewer comes out clean.
- Cool, then serve with a dollop of your favourite yoghurt or cream.
NB: You can use a bunch of other fruit in this sort of cake . . . tamarillos, par-cooked apple or pears for example!