Upside down Feijoa & Caramel cake
In this beautiful Autumn weather there is nothing quite like going outside and picking up fruits from the ground. We have an abundance of Feijoas this year and as the seasons change I am craving nourishing warm foods, so decided to treat myself with this delicious nourishing cake. I am not very good at baking but this cake is probably the easiest and yummiest cake I have ever made.
Ingredients~
Topping -
50g unsalted butter
1/2 cup soft brown sugar
Approx 15 feijoas
Cake -
50 g unsalted butter
1/2 cup caster sugar or change to coconut sugar if you prefer
1 egg
2 tbsp lemon juice
1 1/2 cups of flour - I used 3/4 cup buckwheat & 3/4 cup of plain but you can stick to plain flour if you prefer
1/2 cup of good quality maple syrup or golden syrup
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/2 cup almond milk or other milk you prefer
Method ~
Preheat oven to 170 degrees/C
Grease 24cm spring cake tin with butter
Topping-
In a saucepan heat butter and sugar together over a low heat to make the caramel topping making sure the sugar has dissolved. Pour topping into base of cake tin. Cut feijoas in 1/2 and scoop out middles place on top of caramel topping in a nice pattern try to cover the whole base with feijoa.
Cake-
In a large bowl or mixer add the softened butter and sugar mix until light and fluffy. Add the egg, lemon juice and maple syrup and mix to combine.
In a separate bowl sift the flour ginger and cinnamon together.
In a cup add milk and baking soda stir and allow baking soda to dissolve.
Add a little flour mix to the creamed butter and then a little milk repeat a few more times until all ingredients are in the bowl. Combine together until all mixed in.
Pour the cake batter carefully over feijoas.
Place in oven for 30-40mins or until springy to touch
Remove the cake once done and allow to cool down.
Once cool run a knife around the edge of the cake.
Place a large serving plate on top of the cake plate side down. Flip the cake over and carefully undo the spring.
You will have a delicious upside down Feijoa & Caramel cake. Serve with your favourite yoghurt or cream I used Coconut Banoffee yoghurt by @cathedralcovenaturals 🍌
Enjoy
Jessemey x