Make the Most of Feijoa Season with This Upside-Down Cake Recipe
Look at these beauties! Tangy and aromatic!
This Easter, I am making this Upside-down Feijoa Cake. I have a thing for upside-down cakes!
Check out our previous blogs to find our Plum Upside-down Cake.
This recipe has all the spices of Easter and pairs beautifully with a creamy whipped coconut cream.
We take spices for granted these days, my cupboard is full of them! To learn a little more about them I highly recommend Joanna Lumley's Spice Trail Adventures and also Kate Humble in ‘How Did Nutmeg Cause Wars in Indonesia’ - The spice trail.
Happy Easter!
SJ x
Upside-down Feijoa Cake
Adapted from VJ Cooks
Topping Ingredients:
30g butter, melted
¼ cup brown sugar
10-12 Feijoas
Dry Ingredients:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground all spice
¼ tsp salt
1 cup white sugar
Wet Ingredients:
1 egg
1 cup milk
100g butter, melted
Method:
Preheat the oven to 160 C fan bake and line a round 24cm cake tin with baking paper.
Pour the melted butter into the tin and scatter over brown sugar in a thin layer.
Peel, top and tail Feijoas and cut into 3-4 slices then layer them all on top of the butter and brown sugar until the whole base is covered.
In a large bowl sift together the dry ingredients. In a small bowl whisk the wet ingredients. Make a well in the centre of the dry ingredients and pour in the wet ingredients, ??fold all together until combined and pour the mixture over the Feijoas.
Bake for 45 minutes until golden and a skewer inserted into the middle comes out clean.
Let cool in the tin for 30 minutes, then invert cake onto wire rack to cool again slightly before serving. Serve with a dollop of yoghurt, whipped cream or my suggestion whipped coconut cream.
Whipped Coconut Cream
Method:
Chill a can of coconut cream overnight in the refrigerator.
Scoop the hardened coconut cream into a cold metal mixing bowl, leaving any clear liquid behind. Please note - some coconut creams will not go as hard as the photo below but will still whip up well.
(To cool your mixing bowl, swirl ice around the bowl, tip out and dry the bowl thoroughly)
Whip the coconut cream with a hand mixer or stand mixer until light peaks form.
Sweeten if you wish.
