FEIJOA AND STEM GINGER UPSIDE-DOWN CAKE IN COLLABORATION WITH KENWOOD
FOR THE BASE OF THE CAKE:
75g butter, softened
100g light muscovado or soft brown sugar
12 feijoas, halved and flesh scooped out
FOR THE CAKE:
150g butter, softened
100g muscovado or soft brown sugar
1 tablespoon vanilla extract
3 organic eggs
150g plain flour
50g ground almonds
2 tablespoon baking powder
2 tablespoon ground ginger
½ cup Greek yogurt
2 balls stem ginger, finely chopped
- Preheat the oven to 170ºC fan bake. Grease and line a 22cm cake tin.
- First, make the caramel. Melt the 75g butter in a saucepan over a medium heat. Add the sugar, stirring occasionally until it dissolves, this will take about 3 - 4 minutes.
- Pour the caramel straight into the lined tin and arrange the feijoa flesh, cut side down in it.
- Next make the cake batter. In the bowl of your kMix stand mixer, using the folding tool, cream the butter and the sugar until pale and fluffy.
- Add in the eggs, one at a time, beating between each addition.
- In 2 parts, add in the flour and ground almonds and mix until just combined.
- Fold in the baking powder and ginger. Follow with the yogurt and finely chopped stem ginger and do a final mix. Be careful not to overmix.
- Spoon the batter over the fruit in the tin, smoothing it with a spoon to make it flat on top.
- Bake for approximately 40 minutes or until the cake 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 20 minutes before turning out onto a serving plate.
- Serve the cake warm with a generous amount of liquid cream.
- Refrigerate in an airtight container for up to 3 days.