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Recipe

Feijoa and apple upside-down cake

Because feijoa and apple seasons coincide, it seems only right to pop them both into one cake! They work well in this moist upside-down cake recipe from Nici Wickes

By Nici Wickes
  • 25 mins preparation
  • 55 mins cooking
  • Serves 8
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This recipe first appeared in New Zealand Woman's Weekly.
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Ingredients

  • 175 gram Countdown Butter, softened
  • 1/3 cup brown sugar
  • 6 - 9 large feijoas, peeled and halved lengthwise
  • 1 small apple, peeled and cut into 3cm cubes
  • 3/4 cup Countdown Caster Sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, at room temperature
  • 1/2 cup ground almonds
  • 1 1/2 cup plain flour, sifted
  • 2 teaspoon baking powder
  • yoghurt, ice cream or whipped cream, to serve

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.

Notes

  • Use sliced pears or banana pieces when feijoa season finishes.

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