It's still early on in the season so it's still a wee novelty, but finally, Feijoa season is here!
I did pay a little more than I should have for the wee bag I brought from the veggie shop, but the Feijoa season is super short and before I know it will be over. If anyone has a tree and wants to swap some Crabapples or Rainbow Silverbeet?! I'm keen!
I've had cake on the mind recently, I haven't baked a cake in ages and as much as I wanted to make a triple layer, covered in icing and filled with something jazzy, I just don't have the time or patience. I needed a bake that was quick, satisfied that baking urge (could be done while Eilidh napped!) and of course showed off the Feijoas in all their wonderful glory!
So of course, I baked an upside down cake!
It's a small cake that I baked in my pie dish, I halved the below recipe for my 15cm pie dish. Oh, and It's quite a firm batter so don't panic!
Upside down cake.
5 Feijoas, peeled and sliced (.5cm slices)
2 TBSP Coconut Sugar
1/2 cup Coconut Sugar
2 Cups plain Spelt Flour
1tsp Baking Powder
Zest of one Lemon
1-2 TBSP Milk
Preheat the oven to 180. Prepare the fruit layer by first melting the butter and the coconut sugar together. The coconut sugar and butter will stay separate in the pot, so don't panic. Take it off the heat once the colour of the butter has changed to a lovely golden colour. Pour it into the pie dish, making sure the butter goes up the side of the dish - this is so the cake doesn't stick. Arrange the fruit in the dish, lots of over-lapping!
Cream together the Butter and the Coconut Sugar, once pale in colour add the eggs one at a time. If they curdle the mixture add a Tablespoon of the flour and keep beating, then add the Vanilla and Lemon zest. Shift in the flour and mix well. If the mixture is too stiff and is more like bread dough add 1 TBSP of the milk.
Dot the mixture over the top of the fruit, then use the back of a spoon and smooth out so that all the fruit is well covered.
Bake for 20-30 mins, until the cake is golden on top. The fruit juices will come up the sides so it pays to put the cake on a baking tray.
Once you take the cake out of the oven leave it to rest until the fruit stops bubbling, then quickly run a knife around the edges, put a plate on top, flip it over and done! It's best to get that cake out of the tin asap otherwise, the sugars will go hard and the cake will be stuck in that it forever!
Eilidh and I ate the cake with yogurt (I also had mine with a little maple syrup).