I grew up eating feijos we have 2 large feijos trees at my batch in the Coromandel, and every autumn the trees would be full of feijoas, a sweet fruit with bursts of tang a unique flavour, paired well with sweet ingredients.
While feijoas are in season at the moment and a reasonable price all over the country why not try out this sweet tooth fix with a crunchy edge and delicate moist cake with soft bursting feijos you cant go wrong. the feijoa pairs incredibly with the milky white chocolate and creates a delectable upside down cake.
Why not try it out for mother’s day, get in to the kitchen and surprise mum with this beauty.
Feijoa and White Chocolate Upside Down Cake
1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
250 gm chocolate, melted and cooled
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
12 feijoa’s, halved flesh removed
- Pre-heat oven to 170 degrees, line large spring form cake tin with baking paper and light coating of oil to elemental the cake sticking.
- Sift all dry ingredients into a bowl and whisk until the dry ingredients is evenly mixed, this is also aerating your dry ingredients.
- Make a well in the center of your dry ingredients, in a jug whisk together oil, water, vanilla and vinegar. Pour into the well along with melted chocolate. whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
- Line cake tin with cut in half feijos, place them seed side down, pour over cake batter and bake for 35 minutes until golden brown, test with a knife to see if cooked. (when knife comes out clean its cooked.)
- Cool in tin, the cake will drop dramatically in size but don’t worry this is how it’s supposed to be. Run knife around the edge of the cake and remove the sides, place a plate over the top of cake and flip upside down so cake flips onto its top showing the beautiful feijoa bottom.
- Serve with unsweetened plain yoghurt or on its own.