This recipes makes a 22cm cake.
|80 g||Butter, softened|
|¾ cup||Liquid honey|
|1 tsp||Vanilla extract|
|1 cup||Feijoa, mashed (Main)|
|2 cups||Plain flour|
|1 tsp||Baking powder|
|1 tsp||Baking soda|
|¼ cup||Vanilla sugar|
|½ cup||Toasted almonds, roughly chopped|
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- 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.
- 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.
- 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.