Feijoa and ginger cake
( SERVES 6 )
Ripe feijoas, with their clear jellied centre sections, are addictive. So is this cake. Mysteriously, despite its name, the original of this recipe actually did not specify ginger – only cinnamon. But feel free to add 1 – 2 teaspoons of powdered ginger to the recipe.
- Preheat the oven at 180C. Line the base of a deep 20cm baking tin with baking paper.
- Peel the feijoas, then chop into 1cm cubes.
- Put them into a small saucepan with the butter and cinnamon and soften for 10-12 minutes over a low heat, stirring occasionally so they do not burn.
- Pour in the golden syrup, let the mixture bubble up briefly, then remove from the heat. The feijoas should continue cooking until they are sticky and deep golden.
- Put the softened butter and sugar into the bowl of a food mixer and beat until pale and thick.
- Sieve the flour and baking powder. Add the almonds to the flour.
- Beat the eggs and milk in a bowl with a fork, then add to the butter and sugar mixture a little at a time, alternating with the flour and almonds.
- Pour the batter into the tin and smooth the top. Spoon the feijoas and any syrup over the mixture. It will gradually sink into the cake, making a sticky layer further down.
- Bake for 40 minutes or until golden and lightly firm. Serve warm, in thick slices with whipped cream.