Feijoa Lumberjack Cake


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Courtesy Sandra Pedersen

Cake will keep up to 3 days in fridge.

 

Serve with Greek yoghurt or whipped cream

Feijoa Lumberjack Cake

Ingredients

  • 1 cup Feijoas pulped
  • 2 Apples Granny Smith, grated
  • 125 grams Butter
  • 1 1/4 cups Sugar
  • 1 Egg
  • 1 teaspoon Vanilla Essence
  • 1 1/2 cups Flour
  • 2 teaspoons Baking Soda
  • pinch Salt

Topping

  • 75 grams Butter
  • 1/2 cup Brown Sugar
  • 1/4 cup Cream
  • 1 1/3 cups Coconut

Instructions

  • Cream Butter and Sugar till light and fluffy. Add egg and vanilla. Beat well
  • Mix feijoa and apple and add.
  • Add dry ingredients and mix well
  • Place in a lightly greased 20cm cake tin and bake in a preheated oven at 180 degrees C for 60 minutes

Topping

  • Heat all ingredients in a saucepan until butter is melted, stiring.
  • Spread topping evenly over surface of cake and return to oven for 20-25 minutes until golden.