KEY POINTS:
Makes one 22cm cake
80g softened butter
3/4 cup honey
3 eggs
1 tsp vanilla extract
1 cup mashed feijoas
2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 cup milk
1/4 cup vanilla sugar (I used Equagold)
1/2 cup toasted almonds, roughly chopped
1 Preheat oven to 180C and grease the cake tin.
Cream the butter and honey until pale. Add eggs
one at a time, beating after each. Beat in vanilla.
2 Fold the feijoas into the mixture. Sieve the flour,
baking powder, baking soda and salt. Fold through
the milk. Combine the vanilla sugar and almonds.
3 Spoon the cake mix into the tin, bake for 15
minutes then sprinkle the sugar and almond mix
over the top of the cake. Return the cake to the oven
and continue cooking for another 20-25 minutes or until
an inserted skewer comes out clean.