Feijoa and almond cake
(at time of publication)
- 600g ripe feijoas (about 300g flesh)
- 2 teaspoons brown sugarlight brown cane sugarX
- ½ cup water
- 125g reduced-fat spread
- ½ cup castor sugar
- 2 eggs, beaten
- 2 cups self-raising flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla essence
- 1 tablespoon sliced almonds
1 Preheat oven to 180°C. Place feijoa flesh in a small saucepan with sugar and water. Bring to the boil, turn down heat and simmer for 20 minutes until liquid has reduced. Mash with a fork to break up fruit. Set aside to cool.
2 Grease and line a 21cm-round cake tin. In a large bowl beat spread and sugar until light and fluffy. Slowly add eggs and all the remaining ingredients except almonds. Stir until combined.
3 Pour into prepared cake tin and scatter with almonds. Bake for 45 minutes until slightly brown on top and springy to touch. Serve warm with low-fat yoghurt.
Make it gluten free: Use gluten-free varieties of baking mix and baking soda.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 2g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.