April 28, 2017 Lauren 0Comment

Don’t you hate it at this time of the year when there are way too many Feijoas falling off the tree and you can’t keep up with the eating to growing ratio? I decided to make a Feijoa cake you could have for dessert when you have the ladies over for tea, a great one to take to a friends place for dessert. Or just make and eat because it’s delicious and you should treat yourself. If you don’t have a Feijoa tree, I guarantee there is someone you know who does and is trying everything to get rid of them. This would be a great cake to make for them to return the favour for giving you those delicious, I-can-never-describe-the-flavour-fruit. Seriously, what is the flavour, doe sit have a name? If someone knows, I’d love to know!

Feijoa and Vanilla Upside Down Cake with
Brown Sugar Syrup

Ingredients

About 10 Feijoas
125g Butter
1/2 c Castor Sugar
2 Eggs
2 Tsp Vanilla Paste (or Vanilla Extract)
1 1/4 c Flour
1 Tsp Baking Soda
3/4 c Buttermilk (or milk with 1 Tbl vinegar or lemon juice set aside for few minutes)

Brown Sugar Syrup
1 Tbl Butter
1/4 c Hot Water
1/4 c Brown Sugar

Method

Cut feijoas in half and scoop out the fruit from their skins and set aside.
In a large bowl sift flour and baking powder and set aside.
In a stand-up mixer or using an electric hand mixer, cream the butter until soft and light.
Add sugar and continue to beat until light and fluffy.
Add eggs one at a time beating after each addition.
Add a third of the flour and mix until just combined, add a third of the milk and beat until just combined. Repeat until both flour and milk all combined.
Place feijoa on the bottom of lined cake tin. Make sure the feijoa is in a circle in the middle of the tin so that the mixture can keep it all in once cooked.
Pour cake mixture over Feijoas.
Bake in a preheated oven on 150’C, fan bake for 35-40 minutes or until a skewer inserted and comes out clean.
Leave cake in tin for about 5 minutes until it is cool enough to remove. With your cake still in its cake tin, take a plate and place it serving side down on top of your cake. Holding both the plate and cake tin flip it up the right way. Lift off the cake tin and Taa Daa! You have your beautiful feijoa cake with the feijoa bits steering back at you.
In a heat-proof jug place butter and pour hot water over to melt butter. Add icing sugar and brown sugar. Stir until all combined. Pour all over your cake, it should be runny and drip down the sides of your cake.
This cake is it’s tastiest when served warm and even better with a scoop of vanilla bean ice cream.

Thanks for the Feijoas Mum and Dad! 🙂
I put a little bit of lime on the Feijoas once I’ve scooped them out of their skins, just to give them a bit of extra zing!
Try to keep the feijoas in a circle in the centre of the pan, so the cake cooks on the outside edge.
Smooth the mixture off in the cake tin, so when the cake is cooked you have flat cake bottom.
Hold on tight when you flip the cake, don’t drop it!
Pour the brown sugar syrup over the cake when both the syrup and the cakeare still warm.
Don’t forget to eat it when its still hot/ warm, thats when it tastes the best!

I hope you love baking and eating this as much as me and my flatmates did. If you do make this I’d love to see photos and hear how much you enjoyed it?

Thanks for existing!

L 🙂 x

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