More feijoas! I only have a week left, so I'm going to have to kick it into high gear if I want to get through the rest of them before I go!

This cake was delicious! Rich and moist with just a hint of spice. I loved it.

Photo goes here.

Feijoa Walnut Cake

Slightly adapted from NZ Woman's Weekly

Ingredients

• 1 large egg
• 100g butter, melted
• 100g sugar¹
• 300g feijoa pulp, chopped
• 1 c. (~120g) chopped walnuts
• 1 c. dried cranberries, sultanas, and/or raisins
• 120g soft (plain/standard/cake) flour
• 2 tsp. mixed spice²
• 2 tsp. baking soda

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 20cm (8") springform pan³.
2. Beat the egg with the butter.
3. Add the sugar, feijoa, walnuts, and dried fruit and mix well.
4. Sift in the flour, mixed spice, and baking soda and stir to combine.
5. Pour the batter into the prepared pan and bake at 180°C (350°F) for ~45 minutes.
6. Serve warm or at room temperature.

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¹ The original recipe called for 3/4 c. caster sugar. I opted to use 100g (~1/2 c.) of granulated sugar. I was perfectly happy with the results from doing it this way. I found the cake was sweet enough to taste like a special treat without being cloying. That said, with the raisins/cranberries in, I think you could probably take it as low as 75g if you wanted to. I'd also be tempted to try it with brown sugar next time. Just to see how it compares. That said, I don't think either of these modifications are necessary, they'd just be interesting experiemnts to try. ^Back
2 Reiver didn't have any mixed spice ready to hand, but did have a surplus of pumpkin pie spice, so I just used that. While the two mixes are not the same they are very similar, so I usually find that I can get away with substituting one for the other in most cases. ^Back
3 I didn't have a 20cm springform pan available, so I just used a 23cm (9") one instead. It will bake a little faster in the larger diameter pan, but works fine otherwise. ^Back