This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Preheat oven to 180°C. Grease a 22cm round cake tin and line the base with baking paper.
2.Melt 50g of the butter. Drizzle over the base of the tin and sprinkle with brown sugar. Arrange the feijoa, cut-side down, to cover the base. Put the apple pieces into the gaps between the feijoas.
3.Cream the remaining 125g butter, caster sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each.
4.Gently fold in the ground almonds, flour and baking powder. Spoon the batter over the fruit and smooth with the back of a wet spoon.
5.Bake for 45-55 minutes until an inserted skewer comes out clean. Rest for 10-15 minutes before turning out onto a serving plate. Remove the paper and serve with yoghurt, ice cream or whipped cream.
Note
- Use sliced pears or banana pieces when feijoa season finishes.
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