|Feijoa, Ginger, Walnut & Pistachio Cake|
For the Cake
450 g flour
1 1/2 tsp baking soda
pinch of salt
440g caster sugar
500ml soybean oil
1 tsp cinnamon
2 tsp ground ginger
2 cups mashed feijoa pulp
450g can crushed pineapple, drained
100g Walnuts, chopped
50g Pistachio nuts, chopped
For the Filling
2 cups feijoa pulp, mashed
60g caster sugar
2 tsp grated fresh ginger
1 lemon, zested
For the Icing
200g softened butter
500g softened cream cheese
1 lemon zested
3 tsp grated fresh ginger
225g icing sugar
Preheat oven to 180 degrees celcius.
Grease and line 23cm loose bottom cake tin with non-stick baking paper.
Sift flour, baking soda and salt into a bowl.
In another bowl beat together sugar, eggs, oil, cinnamon and ginger until well combined.
Stir through feijoa pulp.
Slowly add the dry sifted ingredients and beat until mixture has a smooth consistency.
Fold through pineapple and nuts.
Pour into prepared cake tin and bake for 80-90 minutes or until a skewer comes out clean.
After an hour of baking, cover with foil to stop the top from burning.
Once cooked through, remove from oven and allow to cool in the tin for 10 minutes before turning out onto a wire rack.
Place, feijoa pulp, sugar, ginger and lemon zest into a medium saucepan and bring to the boil over medium heat.
Once boiling reduce heat and simmer for 15 minutes.
Set aside to cool.
Beat butter, cream cheese, lemon zest and ginger until creamy.
Add icing sugar and beat until smooth.
Once cake is cooled, slice horizontally to give 3 even layers of cake.
Place one layer of cake on a cake plate and spread one third of the icing over it. Then spread half the feijoa filling over the icing.
Place a second layer of cake on top and spread with icing and filling layers.
Place third layer of cake on top and cover with remaining icing.
Slice and serve on its own or with sliced feijoas and chopped nuts.
Note - to make this lactose free, beat together 225g icing sugar with 225g margarine until smooth and creamy then use it in place of the icing recipe given above.
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