Feijoa Vanilla Cake
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Feijoas are in season and there is no better time to bake with them. This cake is the perfect way to make the most of the abundance, turning fresh, fragrant feijoas into a soft and comforting dessert.
A sweet layer of cooked feijoas sits under a light vanilla sponge, creating a warm and simple cake that feels just right for this time of year. It is easy to make, full of flavour, and best served warm with cream or ice cream.
Perfect for sharing, or for using up a bowl of freshly picked feijoas while they are at their best.
Ingredients
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300g scooped feijoa flesh (about 2 cups pulp)
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Mrs Rogers Vanilla Cake Baking Mix
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2 medium eggs
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150g butter, melted
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100ml milk
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Butter or oil, for greasing the baking dish, or use Mrs Rogers Baking Paper to line dish.
Directions
Preheat oven to 180°C fan bake. Grease a baking dish (approx. 25 to 30cm) with butter or oil, or line with baking paper.
Add the feijoa flesh and vanilla icing mix to a saucepan. Cook gently for 5 to 10 minutes, stirring until combined and slightly thickened. Spread the mixture evenly over the base of the baking dish.
In a bowl, whisk the eggs until light and fluffy. Add the melted butter and milk, then mix in the Mrs Rogers Vanilla Base Mix. Stir gently until just combined and smooth, but do not over mix.
Spoon the cake mixture over the feijoa layer and spread evenly.
Bake for 30 minutes or until golden and cooked through. Serve warm with whipped cream or ice cream.
Recipe Note
- For the best flavour, use ripe feijoas that are soft and fragrant. This will give the cake a richer, more aromatic taste.