How to Make Spiced Feijoa Cake
Preheat the oven to 180ºC/160ºC convection oven., Make the topping., Make the cake., In a large mixing bowl, add the remaining sifted flour, baking powder, bicarbonate of soda, cinnamon and spice., Add the sultanas and feijoas., Pour the cake...
Step-by-Step Guide
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Step 1: Preheat the oven to 180ºC/160ºC convection oven.
Prepare the cake pan with baking paper. -
Step 2: Make the topping.
In a small mixing bowl, mix together a quarter cup of brown sugar, 20g butter, 1 tablespoon (14.8 ml) flour and half of the cinnamon.
Rub to the consistency of crumbs using your fingers.
Fold in the flaked almonds.
Set this topping mixture to one side. , In a separate bowl, whisk or beat the butter and sugar until creamed together.
Add the eggs, beating in one at a time. , Fold in the beaten egg and butter mixture.
Combine well. , Fold until well combined. , Smooth the top of the cake and sprinkle the flaked almond topping over the cake mixture. , Bake for 45–55 minutes or until an inserted skewer comes out clean. , Leave the cake to cool in the pan for 5 minutes; turn out onto a wire cooling rack and leave to cool. , If preferred, ice. -
Step 3: Make the cake.
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Step 4: In a large mixing bowl
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Step 5: add the remaining sifted flour
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Step 6: baking powder
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Step 7: bicarbonate of soda
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Step 8: cinnamon and spice.
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Step 9: Add the sultanas and feijoas.
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Step 10: Pour the cake mixture into the prepared cake pan.
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Step 11: Place in the oven.
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Step 12: Remove from the oven.
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Step 13: Dust with the icing sugar.
Detailed Guide
Prepare the cake pan with baking paper.
In a small mixing bowl, mix together a quarter cup of brown sugar, 20g butter, 1 tablespoon (14.8 ml) flour and half of the cinnamon.
Rub to the consistency of crumbs using your fingers.
Fold in the flaked almonds.
Set this topping mixture to one side. , In a separate bowl, whisk or beat the butter and sugar until creamed together.
Add the eggs, beating in one at a time. , Fold in the beaten egg and butter mixture.
Combine well. , Fold until well combined. , Smooth the top of the cake and sprinkle the flaked almond topping over the cake mixture. , Bake for 45–55 minutes or until an inserted skewer comes out clean. , Leave the cake to cool in the pan for 5 minutes; turn out onto a wire cooling rack and leave to cool. , If preferred, ice.
About the Author
Andrea Jordan
Creates helpful guides on practical skills to inspire and educate readers.
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