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Caramelised Feijoa Upside-Down Cake

cake dessert gluten free nut free refined sugar free treat

It's official, I've called it: this is the most incredible cake I've ever made, in fact, it is possibly the most incredible cake I've ever eaten.
I made it on Sunday for Ben's amazing niece who recently graduated - it was one of those cakes that just came together, with no intention of sharing the recipe, I'm used to this now and keep a notepad in the kitchen and jot down most of my creations - some that will never be published!
It is inspired by the old fashioned upside-down pineapple cake, which I've never actually eaten but is a cake that I've always wanted to recreate. I love that every year in April, feijoas are shared, by the bag full - they're clearly in season and it seems to be a good one. I've been keeping our surplus pre-peeled and sliced in the freezer for morning smoothies and used these for the recipe, rather than fresh. 
The cake is deliciously rich and sweet with a wonderful kick of spices and tart feijoa. It is naturally free of gluten, refined sugar and nuts and is wonderful served warm with a dollop of unsweetened yogurt. 
I hope this satisfies your family as much as it has ours - and I hope it clears a few of your surplus feijoas!  


Ingredients

100g butter 
1 cup coconut sugar - you could also use muscovado 
12 medium feijoas - see notes in method 
1 free range egg
juice of half an orange (or a whole lemon)
1/2 cup pure maple syrup (or honey)
1 1/2 cup gluten free flour 
1 tsp ground cinnamon 
1 tsp ground ginger 
1/2 tsp ground nutmeg
1/4 tsp ground clove
1/2 cup full fat milk
1 tsp baking soda


Method:

Preheat oven to 170°C
Line a spring form cake tin with baking paper. 
Firstly prepare the caramel topping. Take half (50g) of the butter and place in a small saucepan. Melt over a very low heat and add half (1/2 cup) of the coconut sugar, string until the sugar has dissolved. Pour the runny caramel into the base of the cake tin. *Peel and thinly slice or chunk the feijoas over the caramel. Ideally you want the entire base covered in feijoas, slight overlapping is absolutely fine and encouraged! I went for a rustic look and threw the feijoas in as I had been instructed not to mess around: Ben had a main to prepare. However it would look beautiful with a little more symmetry if you have the time and patience. 
Using a handheld electric mixer, or processer, mix the butter and coconut sugar. This is where you'd normally want a light and fluffy, creamy consistency but in my experience coconut sugar doesn't quite reach the creamed stage - and that is fine! When well combined and creamy, add the egg, orange juice and maple syrup, beating to combine. 
In a second bowl, sift flour and ground spices. 
In a third bowl, add milk and baking soda, mixing to combine.
Add approx. 1/3 of the flour mixture and 1/2 of the milk mixture to the creamed butter and sugar and mix to combine. Repeat. Then add the final 1/3 of flour mixture and mix to combine before pouring into the cake tin, covering the feijoas. 
Place into the preheated oven and bake for approx. 40 minutes, or until a skewer comes out clean. Remove from the oven and allow cake to cool in the tin.
Gently run a knife around the edge of the tin, loosen the spring and remove the side, place a plate over the bottom of the cake and gently turn the cake, removing the bottom of tin and paper. 
Serve warm with a great dollop of unsweetened yogurt.  

Makes approx. 24cm cake, to serve 12 slices. 


Enjoy. x Zoe



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  • Joanne on

    Thanks for sharing the recipe. If not using gluten-free flour, would you substitute plain flour?


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