Feijoa & Coconut Bundt Cake
Posted on May 8, 2020

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:
- Preheat oven to 150c and grease a bundt cake mould with butter or coconut oil (a loaf tin would work well too).
- 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.
- 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.
- Allow to cool before removing from the mould and sprinkle with the extra desiccated coconut, if desired.
- Serve with plain yoghurt or coconut yoghurt drizzled with honey and a sprinkle of slivered almonds or just on its own for afternoon tea.