A lovely change from the usual date cake, feijoas add a lift of flavour.
Serve for afternoon tea or dessert with a dollop of Greek yoghurt or cream.
- 125g butter, softened
- 1 cup sugar
- 1 egg
- 1 heaped cup feijoa pulp
- 1 teaspoon vanilla extract
- 1 1/2 cups plain flour
- 1 teaspoon baking soda dissolved in 1 tablespoon boiling water
- 2 tart (e.g. Braeburn) apples, peeled and diced
- 2/3 cup brown sugar
- 1 cup shredded coconut
- 1/4 cup milk
Preheat the oven to 180 C. Grease and line the sides of a round 23cm spring form ring
Beat the butter and sugar until light and fluffy.
Add the egg and mix well.
Fold in the feijoa, vanilla, flour, baking soda and apple.
Spoon the batter into the prepared tin and bake for 25 minutes until the top has set.
Mix the topping ingredients together in a small bowl. Spoon evenly over the cake and bake a further 20-25 minutes until the cake tests cooked.
Cool in the pan for at least 15 minutes before turning out.