My mum made this cake for me not so long ago. It was delicious! I just made a couple of swaps to make it a good choice for those who of us who are gluten free and refined sugar free. Highly recommend lining a tin as this one was so moist it fell out of the tin in two pieces. So excuse the not so pretty picture!! And don't forget to use the skins for some feijoa fizz. Recipe is on my page.
Ingredients
100g room temperature butter, cubed
4 tablespoons honey or maple syrup
2 free range eggs
1/2 cup yoghurt
1 cup scooped feijoa flesh
1 1/4 cup buckwheat flour (or flour of your choice)
1/2 cup desiccated coconut or extra flour
1 tsp baking powder
1/2 tsp baking soda
Instructions
1. Preheat the oven to 170 C. Line and grease a 20cm round cake tin.
2. Place the butter, honey, eggs, yoghurt and feijoa flesh into a food processor and blend to combine. Add the flour, coconut, and baking powder and soda. Pulse half a dozen times until just combined. Pour the batter into the cake tin. Cover with some sliced feijoas.
3. Bake for 35 minutes until an inserted skewer comes out clean.
4. Cool on a cake rack. Enjoy