80g softened butter
1/4 cup runny honey
3 large eggs
1 tsp vanilla essence
1 cup feijoa puree flesh (or use frozen pulp)
1 cup plain flour
1 cup wholemeal flour
1tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup milk
½ cup toasted slivered or flaked almonds + 1/2 cup brown sugar mixed together – for cake topping (I often double the almonds/ sugar here for a thicker topping, but they do fall off a bit)
22 cm round cake tin – lined with baking paper
Preheat oven to 180c
Cream butter and honey until pale, then add eggs one at a time.
Add vanilla essence.
Sieve flour and wholemeal flourÂ 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. (this is delicious)