feijoa upside down cake
When I pressed the delete button on my old blog I didn’t think it would be missed. But as is often the way with something old, familiar and comfortable that you’ve given away, every now and then you decide you need it for something. Apparently that ‘something’ is my favourite Feijoa Upside-Down Cake recipe, especially now that it is feijoa season here in New Zealand, and those lucky enough to have a feijoa tree are inundated with fruit.
So, for those of you who made it clear to me via your instagram comments that you needed the recipe, here it is. And for those of you not blessed with feijoas in your life, this is sad, because it means that you quite possibly haven’t tasted the joys of feijoa ice-cream either, BUT, this cake is just as delicious made with my other autumn favourite fruit, pears.
Our bach property is blessed with some lovely old fruit trees, including two feijoa trees. Thriving on neglect and a regular hack back from our neighbour, they produce prolifically, and in autumn the fruit is ripe for the picking.
Cooking at the beach is always a rather rudimentary affair. Fairly basic to say the least. Borrowing and substituting ingredients is de rigueur. And the oven, until it went to the dump just last week, much to my mother’s relief, was probably at least 50 years old. All the more reason to have a quick, easy and fail safe cake recipe. Feijoa Upside Down Cake is my go-to autumn dessert.
Preheat oven to 170C. Grease a 24cm spring form cake tin, and line the bottom with baking paper.
1 cup soft brown sugar
6 large feijoas, peeled & sliced thinly, & tossed in lemon juice to prevent browning.
Over a low heat, melt the butter and sugar together, and stir until sugar has dissolved. Pour into the base of the prepared tin. Arrange the feijoa pieces on top of the melted butter and sugar. Set aside.
1/2 cup caster sugar
2 teaspoons lemon juice
1/2 cup golden syrup
1 and 1/2 cups flour
1 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup milk
Cream softened butter and sugar together until light and fluffy. Add the egg, lemon juice and golden syrup and mix to combine.
In a separate bowl, sift together the flour, ginger & cinnamon. In another small bowl, dissolve the baking soda in the milk. Alternating between the milk and the dry ingredients, add to the creamed butter, starting and finishing with the dry. Mix until combined, then pour carefully over the feijoas in the tin. Bake 30-40 minutes or until springy to the touch. Remove from oven and allow to cool in the tin.
Before turning the cake out onto a serving plate, run a knife around the edge. Place serving plate on top of the cake and flip carefully. Remove tin and baking paper.
Really delicious served warm with whipped cinnamon cream.
Excuse the slightly dark & grainy images. Rudimentary kitchen, which has since been ripped out. Rudimentary photo studio. Rudimentary photographer. Rudimentary lighting not helped by the sun going down ever so inconveniently just as the cake was ready for a sunshine moment. Some things cannot ever improve with age. These photos being the case in point. They weren’t good then. They’re not good now. The cake will still taste delicious. I promise.