FEIJOA AND MACADAMIA CAKE WITH HONEY WHIPPED CREAM
FEIJOA AND MACADAMIA CAKE WITH HONEY WHIPPED CREAM
Recipe
SERVES 12
FOR THE CAKE
200g butter, softened
200g soft brown sugar
4 free range eggs
1 tsp vanilla extract
100g regular flour
150g ground almonds
70g macadamia nuts, toasted and roughly chopped
5 large ripe feijoas, flesh scooped out and quartered
FOR THE HONEY WHIPPED CREAM
200ml cream
1 tbsp unsweetened Greek yoghurt
1 tbsp honey
1 tsp vanilla extract
FOR THE DECORATIONS
1 feijoa, sliced
20g macadamia nuts, toasted and roughly chopped
1 tbsp honey, to drizzle
- Preheat oven to 170C fan bake. Line a 22cm cake tin.
- In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Beat in the eggs, one at a time, plus the vanilla. Gradually fold in the flour and ground almonds. Finally, fold through the macadamias.
- Pour the batter into the cake tin and spread out to the sides. Evenly dot in the feijoa quarters and press down lightly.
- Bake for approximately 40 minutes. The cake is ready when it is golden in colour, springy to the touch, and a skewer inserted in the centre comes out clean. Allow the cake to cool for around 10 minutes before turning out onto a cooling rack.
- Meanwhile, whip the cream with an electric beater to ribbon consistency, gently fold through the yoghurt, honey and vanilla.
- Once the cake is fully cool, apply a neat layer of the cream. Decorate with feijoa slices, a scattering of roughly chopped roasted macadamias and a drizzle of honey. Serve at room temperature.
- Refrigerate the cake in an airtight container for up to 3 days.