125g butter (room temperature)
2 tsp baking powder
Pinch of salt
40g ground blanched almonds
250g sour cream
1 tsp almond essence
400g peeled ripe feijoas
1 Tbsp caster sugar
1 Tbsp brown sugar
1 Tbso almond meal
1 tsp cinnamon
Pre-heat oven to 200 degrees.
Butter and line the base of a 22cm cake tin with wax or baking paper.
Cream butter and sugar until light and fluffy, then add the eggs one at a time until incorporated.
Now add the flour, baking powder, salt and 30 grams of ground almonds, then mix in the sour cream and almond essence.
Carefully pour or spoon the cake batter into the prepared lined cake tin.
Cut the feijoas in half and press into the cake batter.
Finally, mix the sugars, ground almond, and cinnamon in a small bowl and sprinkle over the raw cake.
Bake for 10 minutes at 200 degrees celsius then drop the temp down to 180 degrees for another 30 or so minutes – the cake is ready when a skewer comes out clean.
Cool, then serve with a dollop of your favourite yoghurt or cream.
NB: You can use a bunch of other fruit in this sort of cake . . . tamarillos, par-cooked apple or pears for example!