If I had to pick a favourite cake, this would be it. I’d almost plan my wedding day around feijoa season so I could have this as my wedding cake. It’s my mum’s recipe, and she freezes feijoas when her trees are laden with fruit so that she can make it specially for me when I visit home. This simple cake is moist, dense and amazing served with a dollop of natural yoghurt.
Makes one 26cm cake | To prep 15 minutes | To cook 30 minutes
100g butter, softened
1 cup sugar
1 teaspoon baking soda
2 tablespoons warmed milk
8 decent-sized feijoas, flesh scooped out and mashed
250g sour cream (or buttermilk or yoghurt)
1½ cups self-raising flour
Poached fruit topping
2 cups feijoa flesh, in chunks
2 cups red wine, approximately
2 tablespoons brown sugar
1 cup fresh or frozen raspberries (or other berries)
Preheat your oven to 150°C. Grease a 26cm ring tin.
Cream the butter and sugar together until light and fluffy. Beat in the eggs, one by one. Dissolve the baking soda in the warmed milk and add to the bowl. Fold in the feijoas, sour cream (or buttermilk or yoghurt) and flour. Pour into the greased tin.
Bake for 30 minutes or until cooked through and a skewer inserted into the centre of the cake comes away clean.
To make the poached fruit topping, place the feijoas in a medium-sized saucepan with enough red wine to cover. Bring to a gentle simmer and poach the fruit for 10 minutes, or until the wine has slightly reduced. Add the brown sugar and berries and slowly heat through.
Pour the topping over the warm cake and serve with yoghurt, crème fraîche or whipped cream.