|Feijoa cake with chocolate butter cream icing|
300g self-raising flour
1½ teaspoons ground cinnamon
½ teaspoon salt
110g brown sugar
110g raw sugar
110g butter, melted
2 large eggs, lightly beaten
250g feijoas, peeled and chopped
Chocolate butter cream icing (see Dairy-free Chocolate Butter Cream icing for a great recipe)
Preheat oven to 180 degrees celcius.
Lightly grease and line a 20cm round or square cake pan with baking paper.
Sift flour, cinnamon and salt into a bowl.
Stir in the sugars and sultanas.
Mix in the butter, eggs, milk and feijoas.
Beat until smooth.
Pour the mixture into the prepared pan.
Bake for 35-45 minutes, or until the cake springs back when lightly pressed.
Turn onto a wire rack to cool.
Once cool, frost with butter cream icing.
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