FEIJOA AND MACADAMIA CAKE WITH HONEY WHIPPED CREAM
FEIJOA AND MACADAMIA CAKE WITH HONEY WHIPPED CREAM
Recipe
This cake is beautifully simple and fuss free. You can use any nuts you like, but I love the buttery richness of macadamias alongside the tart feijoa flesh; just make sure you toast them lightly first to enhance their flavour.
SERVES 12
FOR THE CAKE
200g butter, softened
200g soft brown sugar
4 free range eggs
1 tsp vanilla extract
100g regular flour
150g ground almonds
70g macadamia nuts, toasted and roughly chopped
5 large ripe feijoas, flesh scooped out and quartered
FOR THE HONEY WHIPPED CREAM
200ml cream
1 tbsp unsweetened Greek yoghurt
1 tbsp honey
1 tsp vanilla extract
FOR THE DECORATIONS
1 feijoa, sliced
20g macadamia nuts, toasted and roughly chopped
1 tbsp honey, to drizzle
- Preheat oven to 170C fan bake. Line a 22cm cake tin.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, plus the vanilla. Gradually fold in the flour and ground almonds. Finally, fold through the macadamias.
- Pour the batter into the cake tin and spread out to the sides. Evenly dot in the feijoa quarters and press down lightly.
- Bake for approximately 40 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, whip the cream with an electric beater to ribbon consistency, gently fold through the yoghurt, honey and vanilla.
- Once the cake is fully cool, apply a neat layer of the cream. Decorate with feijoa slices, a scattering of roughly chopped roasted macadamias and a drizzle of honey. Serve at room temperature.
- Refrigerate the cake in an airtight container for up to 3 days.