This is the best of the various feijoa cake recipes I have tried: moist and delicious with the walnut, cinnamon and brown sugar topping. Perfect for a dessert for the cooler evenings. The passionfruit and lime yoghurt gave a wonderful balance between tart and sweet.
1/2 cup chopped walnuts
1/2 cup brown sugar
2 tsp cinnamon
1 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
3/4 cup sugar
125g butter, chopped
1/2 cup milk
1 tsp vanilla essence
4 medium feijoas, peeled and diced
Preheat the oven to 180C. Line a 20cm square cake pan with baking paper.
To prepare the topping, place walnuts, brown sugar, cinnamon and butter into a food processor and blend until the nuts are finely chopped. Place aside.
To prepare the cake, place all the ingredients — except the feijoas — into a food processor in the order listed. Blend until the mixture is well combined.
Fold in the feijoas. Spoon into the prepared cake pan. Sprinkle the topping over the batter. Bake for 35-40 minutes, until the cake is golden-brown and comes away from the sides.
Serve hot or cold, with cream, yoghurt or icecream.
I served it hot with a passionfruit and lime yoghurt:
300ml greek yoghurt
2 tbsp icing sugar
juice of 1 lime
2 passionfruit (I used pulp frozen in icecubes)
Mix all together and serve with the feijoa cinnamon cake.