A little more decadent than the other feijoa cakes I’ve shared on the blog. The vanilla sugar takes it up a notch and almonds combine nicely with the texture of this cake and the delicate flavour of the honey.
Honey Feijoa Cake with Vanilla Sugar and Almonds
80g butter, softened
3/4 C honey
1 t vanilla extract
1 C mashed feijoas
2 C standard flour
1 t baking powder
1 t baking soda
1/4 t salt
1/2 C milk
1/4 C vanilla sugar (easily made by leaving a vanilla bean in a jar of sugar so the flavour can infuse)
1/2 C toasted almonds, roughly chopped
Preheat the oven to 180°C. Grease and line a 22 cm cake tin.
Cream the butter and honey until pale. Add eggs one at a time, beating after each addition. Beat in the vanilla.
Fold the feijoas into the mixture. Sift in the flour, baking powder, baking soda and salt. Add the milk in.
Combine the vanilla sugar and almonds and set aside.
Spoon the cake mix into the tin and bake for 15 minutes. Remove from oven and sprinkle the sugar and almond mix over the top of the cake. Return to the oven and continue cooking for a further 20-25 minutes, or until an inserted skewer comes out clean.
Source: Viva insert of NZ Herald, circa 2007