A lovely moist feijoa cake recipe with the added crunch of toasted walnuts. Feijoa season comes thick and fast so this is the perfect way to use up an abundance of fresh feijoas.
11medium-sizedfeijoa fruits – to yield 300g fruit once scooped
1cup walnuts
Dry ingredients:
1 ¼cupsgluten free flour mix I used Healtheries Baking Mix
1cupalmond meal
2tablespoons psyllium husks or flax/linseedsground to a powder
3/4cupcoconut sugar
2teaspoonscinnamon powder
2teaspoonsbaking powder
1/2teaspoonbaking soda
1/2teaspooncoarse sea salt
Wet ingredients:
1 cupoat milk
2tablespoonsolive oil
2teaspoonsvanilla extract
Instructions
Pre-heat oven at 180˚C / 356˚F, fan bake. Line the base of a spring-form baking tin with baking paper and lightly grease the sides with olive oil.
Place walnuts on an oven tray, toast until fragrant, then remove and roughly chop.
Slice feijoas in half and scoop out the flesh, roughly chop, set aside with the walnuts for now.
Sift all dry ingredients into a mixing bowl, stir to combine.
Add oat milk and olive oil, fold through, taking care not to over mix.
Add toasted walnuts and feijoas, fold through and transfer to the prepared cake tin.
Bake for 25 minutes, then open up the oven quickly and cover the cake with foil, bake a further 10-15 minutes or until a skewer comes out clean (total cooking time of 35-40 minutes).
Remove from oven and let cool completely before removing from the cake tin and serving.
Notes
If you do not have a gluten free flour mix, try one part each of oat flour, buckwheat flour, and tapioca starch, then add just a little xanthan gum
There is no easy substitute for the almond meal, sorry
Try adding plump sultanas, citrus zest, goji berries – to mix up the flavour
Feijoas not in season? I’d go for fresh berries instead – yum!
Avoid over-mixing the batter to prevent the cake from sinking
FYI - this cake does not rise super high
Store in an airtight container on the bench top for up to 3 days
Nutrition panel is an estimate only, and is based on one of ten servings.