Jul 012010
 
Ingredients

80g softened butter
¼ cup runny honey
3 large eggs
1 teaspoon vanilla essence
1 cup feijoa puree – cut fruits in half and remove soft centre then mash
1 cup plain flour
1 cup wholemeal flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup milk

Cake topping:
100gm toasted slivered almonds
½ cup brown sugar mixed together

Method

22cm round cake tin – lined with baking paper.

Pre-heat oven to 180°C.

Cream butter and honey until pale, then add eggs one at a time.

Add vanilla essence.

Sieve flour and wholemeal flour along with salt, baking powder and soda – add the wholemeal flour’s bran back.

Fold in fruit pulp followed by flour.

Fold in milk.

Spoon cake mix into tin and bake 15 minutes.

Remove from oven and sprinkle sugar and almond mix over cake and bake a further 20 minutes or until a skewer inserted into middle of cake comes out clean.

Serve with thick Greek yoghurt mixed through with freshly pulped feijoas.

Note about almonds
Soak almonds in cool water and drain the soaked water after 20-40 minutes. Add fresh water and continue the soaking for another 8-12 hours. Drain off the water and eat the nuts! Up to 6 each morning on your cereal is recommended by nutritionists. Dry any excess, and refrigerate. This process removes tannic acid and enzyme inhibitors.

Author

Olivia Wykes
Montmorency

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