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Feijoa & Coconut Bundt Cake

Feijoa & Coconut Bundt Cake

It's Autumn, which means we're all knee-deep in feijoas and not quite sure what to do with them! Why not bake this delicious, guilt-free bundt cake? It will make the perfect treat for Mother's Day and is ridiculously easy.

It is also gluten-free, dairy-free and contains no refined sugar, so is great if your Mum has any dietary requirements and trust us, it definitely isn't taste-free! The honey and feijoas give it a delicately sweet flavour and the almond flour creates a moist sponge that can be enjoyed on its own at any time of the day.

Ingredients:

1 cup ripe feijoa flesh chopped into small chunks
2 cups almond meal
3/4 cup desiccated coconut, plus extra to decorate if desired
4 large eggs, lightly beaten
4 tbsp runny honey
1 tsp vanilla extract
1 tsp baking soda
Pinch of salt

Method:

  1. Preheat oven to 150c and grease a bundt cake mould with butter or coconut oil (a loaf tin would work well too).
  2. Mix all the dry ingredients into a bowl and make a well in the middle. Pour in the wet ingredients and gradually fold in the dry ingredients and beat gently until well combined.
  3. Pour mixture into the mould and place into the preheated oven for 30-40 mins until golden brown and a skewer inserted in the centre comes out clean. Note: Ground almond cakes don’t develop the same spring as flour cakes so be careful not to overcook & dry it out. It should feel slightly spongy to touch.
  4. Allow to cool before removing from the mould and sprinkle with the extra desiccated coconut, if desired.
  5. Serve with plain yoghurt or coconut yoghurt drizzled with honey and a sprinkle of slivered almonds or just on its own for afternoon tea.
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