This cake is a great way to use up excess feijoa pulp and a little different from the usual loaf recipes giving a less sweet result that also makes a good dessert . If you arent so fond of a spiced flavour, you can leave out the ginger.
Preheat oven to Steam Combi Hot Air+ Low Humidity (25%) 150c
Grease and line the base of a 20cm loose bottomed cake tin.
In the bowl of a stand mixer, cream the butter and sugar until smooth and light.
Add eggs one at a time, beating well between each addition.
Add vanilla essence, feijoa pulp, sultanas and walnuts and mix to combine.
Sift spices, flour and baking powder into the mixture and fold in
Spread the batter into the cake tin, then sprinkle the top with the almonds and extra raw sugar
Cook 50-55 minutes or until a skewer comes out clean when poked into the centre .
Leave to cool slightly before removing from tin.
Serve cold or warm with cream or greek yoghurt.
160gm butter
1 cup raw sugar +2 T more
3 eggs (size 7)
1 t vanilla essence
1.5 c feijoa pulp
1/2 c sultanas
1/2 c walnut pieces
1/3 c chopped crystallised ginger
1 t ground ginger
1 t ground cinnamon
2 c plain flour
2 t baking powder
1/4 c sliced almonds
