The Autumn season always brings a nice cool, refreshing breeze and feel. We are sad to say goodbye to warm suns but happy to welcome feijoa season. These little beauties are always ready to be picked by the end of March. One thing we have always focused on at Punnet is using fresh and local ingredients. The feijoas we use are from our backyard! How lucky are we? Sophie, our head chef, has created this incredible light and sweet feijoa, ginger and almond cake. The perfect friend to a warm cup of coffee or tea on a Sunday afternoon.
100gm melted butter
2 eggs at room temperature
1 zest of one lemon
1 tsp vanilla paste
1/3 cup flour
1/2 tsp baking powder
1 tsp ground ginger
pinch of salt
100gm ground almond
1/4 cup castor sugar
1/4 cup brown sugar
9 feijoa peeled and halved lengthways
1 tbsp lemon juice
2 tbsp flaked almonds
2 tbsp castor sugar
Grease 6 x large muffin tins. Fully line with baking paper, bringing it up the sides of the tins. Press the paper firmly against the sides and should come up an inch above where the tin finishes.
Preheat oven to 180 degrees celsius fan bake.
Toss the feijoas with lemon juice to prevent them from going brown and set them aside.
Whisk the butter, eggs, lemon zest and vanilla together.
Put the flour, baking powder, ginger, salt, almonds and both sugars in a large bowl and stir together. Add egg mixture and beat with a wooden spoon until combined.
Divide mix evenly between the 6 lined muffin tins. Place 3 halves of feijoa standing up in each cake, then scatter with the almonds, then the sugar.
Bake for about 20 minutes until the tops are golden and the cakes are puffed and risen. Cool and then dust generously with icing sugar and serve plain or with custard or cream.
* Can be made gluten-free by substituting the flour for gluten-free flour.
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Have fun baking!