Feijoas yes please!

Posted on May 9, 2016 by soulfoodie92

I love feijoa’s hence this is my second post on feijoa’s today ! Make the most of them while they are nice and cheap and are available. If you get a your hands on to many you can always peel and freeze for when you have a feijoa craving!

This is one of easiest cake recipe out! You put all the ingredients in the food processor so no mixing or hand beating requires! It a moist upside down feijoa and lime yoghurt cake, it goes down a treat warm with a cup of tea. Would be perfect served warm with ice-cream for a different dessert but is just as good cold!

Upside Down Feijoa and Lime Yoghurt Cake

Ingredients:
5 feijoa’s, peeled and slice thick rings
2 limes, zest and juice
1 lemon, zest and juice
1 cup canola oil
1 cup yoghurt
1/2 tsp vanilla
2 eggs
2 cups flour
2 tsp baking soda

Method:

Pre-heat oven to 170 degrees.
Combine all ingredients in food possessor apart from the feijoa’s!
Puree until combined scrap down sides and blitz once more.
Line a loaf tin with baking paper and arrange the feijoa slices along the bottom making sure there are no gaps.
Pour over cake batter and bake for 40-50 minutes until golden brown and a knife comes out clean when tested.
Remove from oven and allow to cool in tin for 5 minutes until turning onto serving plate.

Serve warm or cold.

*this can be made in either a loaf tin or cake tin but it is important that you line it or it wont turn our of the tin.

Cinnamon Pear Upside Down Cake

Posted on October 12, 2015 by soulfoodie92

I must admit it has been along time since I’ve done a post on here. Life gets away with you sometimes. Anyway back to food! With having 3 days of which is very rear I cleaned the kitchen and set to creating something new for you all. Here is a great recipe to use up left over pears. I got a bag of 8 pears for $1.34 I absolutely love getting bargins!

Cinnamon Pear Upside Down Cake

Lightly spiced caramelized pears baked into a vanilla cake perfect served warm with a spoonful of plain yogurt or fresh cream.

Ingredients

6 pears peeled, cored and thinly sliced
1/4 cup brown sugar
1 tsp cinnamon
1/2 lemon zest and juice
3 eggs
3/4 cup white sugar
1 tbsp vanilla essence
1/2 cup melted butter
3 tbsp canola oil
1 1/2 cup white flour
1 tsp baking soda
1 tbsp white vinegar
Coconut vanilla glaze
1/2 cup icing sugar
1/4 cup long thread coconut
1 tsp vanilla bean paste
To serve:
Dusting of icing sugar and yogurt or cream

Method:

Pre-heat oven to 170 degress.
Line spring form cake tin with baking paper on the sides and base.
Peel, core and thinly slice pears add to bowl with brown sugar, lemon zest and juice and cinnamon. Stir and pour into the bottom of the lined cake tin.
In stand mixer whisk eggs and sugar together until pale and fluffy. Whisk in melted butter, vanilla and vinegar.
Sift flour, baking soda into egg mix and fold through, pour ontop of the pears and bake for 35-40 minutes until tested with a knife come out clean.
Mix together icing sugar, vanilla, coconut and boiling water, stir until thin icing has formed, drizzle over the cake. Dust with icing sugar.
Serve warm with yogurt or cream.

Slices: 10-12

Almond Orange and Rosemary Cake

Posted on August 24, 2014 by soulfoodie92

Almond Orange and Rosemary Cake

Orange, rosemary caramel with delicious lemon and orange scented almond cake these are flavours that pair perfectly against each other!!
It turned out simply divine, served it just warm with mascarpone and rereduced orange vanilla bean syrup and a cup of Earl Grey this was the perfect sunday baking treat! Yum

Would you like to try this recipe out?
Comment below for the recipe.

P.S Did I tell out this beauty is Gluten and Dairy Free!!!

Seductive Cake

Posted on May 11, 2014 by soulfoodie92

Cinnamon, apple and lemon velvet cake.

Cinnamon Apple and Lemon Velvet Cake

Here is a heart stopping recipe for a mouth melting cinnamon apple and lemon velvet cake. Soft cinnamon apples with melting lemon cake and a drizzle of tangy lemon icing, you can’t beat this moist velvet cake. Perfect for a Sunday afternoon tea with friends or a rest for the family. This cake is delicious served warm from the oven with a drizzle of tangy lemon icing.

Ingredients:
1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
250 ml water
1 tbsp. vanilla essence
1 tbsp. white vinegar
1/3 cup canola oil
1/2 lemon, zest
Cinnamon Apples
2 large granny smith apples, peel, core and 3 cm dice
1 tbsp. golden syrup
1 tsp. cinnamon
50gm butter, melted
Icing
1 cup icing sugar, sifted
1 lemon juice

Method:

Pre-heat oven to 170 degrees, line small cake tin and large muffin tin (6) 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, whisk in a figure 8 pattern until just mixed through. (over mixing makes the cake tough.)
Combine apples, cinnamon, golden syrup and butter in a bowl toss so all apple is coated.
Line cake and muffin tins with cinnamon apples, place pour over cake batter and bake cake for 30-35 minutes and muffin size for 18-20 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 cakes and flip upside down onto a cooling rack, remove baking paper.
Combine icing sugar and lemon juice plus 4 tbsp. boiling water, stir until runny.
Drizzle over warm cakes and serve with unsweetened plain yoghurt or on its own.

Makes: 6 mini cakes and 1 small cake

Sift dry ingredients.

Add lemon zest.

Combine golden syrup and cinnamon in a bowl.

Combine golden syrup and cinnamon in a separate bowl.

Add diced apple and melted butter.

Mix to coat all apple.

Line muffin and cake tins with baking paper followed by cinnamon apples.

Whisk wet ingredients into dry.

cake batter.

Fill muffin tins 3/4 way full, add remaining mixture to cake tin.

3/4 fill cake tin with batter.

3/4 full muffin tins with batter.

Make lemon icing add lemon juice to icing sugar,

Perfect consistency = runny.

Baked muffins.

Drizzle icing over warm cakes and serve.

Finished large cake.

Turn upside down on cooling rack remove baking paper.

Cinnamon, apple and lemon velvet cake.

Individual cinnamon, apple and lemon velvet cake.

The Feijoa

Posted on May 9, 2014 by soulfoodie92

Finished feijoa and white chocolate upside down cake.

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

Ingredients:

1 1/2 cup white flour
1 cup sugar
1 tsp. baking soda
pinch salt
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

Method:

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.