I have memories of my grandmother’s kitchen. Mustard brown tiles lining the walls, cupboards with sweet treasures (caster sugar and syrup) and bitter disappointments (baking soda and salt). It was the place where cakes were baked and iced, the bowls licked, and my mom’s biscuits and meringues appeared out of the oven. The room was magic.
This cake is also magic. It’s unfussy and you throw it all into a bowl and mix. Morning tea in 40 minutes.
This recipe was adapted from Jan Bilton’s recipe found on bite.co.nz
Feijoa cake with honey drizzle
1 1/2 cups of plain flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp ginger
3/4 cup sugar
125ml olive oil
1/2 cup milk
1 tsp vanilla extract
4 feijoas,peeled and diced
Heat oven to 180 degrees C. Grease and line a 20cm round tin (or bundt tin) with baking paper.
Place all the ingredients, except the feijoas, into a bowl and combine until just mixed.
Fold in the feijoas.
Sprinkle with coarse sugar (raw works best).
Bake for 35-40 minutes until golden brown.
Drizzle with honey and serve warm with a side of whipped cream.