Feijoa cake tends to go down alright, and when it’s that time of year, I’m always looking for something different to make with the excess of feijoas. This cake is pretty easy, and tastes delicious!
- 125 g butter
- 3/4 c white sugar
- 2 eggs
- 1.5 c mashed feijoa pulp
- 1 t baking soda
- 2 T hot milk
- 2 c plain flour
- 1 t baking powder
- 3/4 c icing sugar
- 1/2 lemon, juice
- 25 g butter
- 2 T hot water
- Preheat oven to 180°C fanbake.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Add mashed feijoas and mix lightly, ideally retaining some of the texture.
- In another bowl, stir baking soda into hot milk, and then add it to the feijoa mixture.
- Sift in four and baking powder, and fold until combined.
- Pour into a greased cake-tin. Bake for approximately 50 minutes.
- Leave in tin for 10 minutes before putting on a cooling rack.
- Once cool, make the icing. To do so, mix the icing sugar, lemon juice, second measure of butter and hot water into a bowl. Add extra lemon if you want it more tangy. Spread over the cake.