Cyndy Smith our Support Coordinator made this cake at the weekend (with less sugar and more cocoa).  A great way to use fejoas and get some good vitamin c (and a little bit of a chocolate treat too!).

Serves: 8

Ingredients

  • 1½ cups flour
  • 2/3 cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ¾ cup butter, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten
  • 1 & 3/4 cups feijoa pulp, mashed
  • ½ cup sour cream

Instructions

  1. Combine and butter and sugar in a mixing bowl and cream it using a hand or electric  mixer.
  2. Slowly add eggs while mixing, once incorporated set mixture aside.
  3. In a bowl sift together flour, cocoa powder, baking powder, baking soda, salt, cinnamon and nutmeg.
  4. Combine and stir feijoas to the creamed butter mixture.
  5. Gently fold and combine sifted flour mixture and sour cream until well incorporated.
  6. Place in a lightly greased 9 inch round spring form pan then bake in a 180C preheated oven for 50 minutes to an hour or until a toothpick inserted comes out clean (might still be a little sticky as it’s a moist cake).
  7. Let it cool then you can add any icing you want or just enjoy it on its own.