Feijoa and almond cake

Photographer: Carolyn Robertson

This delicious low calorie feijoa and almond cake baking recipe is seriously good, perfect with a nice cup of tea or coffee with family or friends and can be easily made gluten free.

Serves: 12 (makes 12 slices)

Time to make: 1 hr 10 mins

Hands-on time: 25 mins

Ingredients

More weights & measures

600g ripe feijoas (about 300g flesh)

2 teaspoons brown sugarlight brown cane sugarX

½ cup water

125g reduced-fat spread

½ cup castor sugar

2 eggs, beaten

2 cups self-raising flour

1 teaspoon baking soda

1 teaspoon vanilla essence

1 tablespoon sliced almonds

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Instructions

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1 Preheat oven to 180°C. Place feijoa flesh in a small saucepan with sugar and water. Bring to the boil, turn down heat and simmer for 20 minutes until liquid has reduced. Mash with a fork to break up fruit. Set aside to cool.

2 Grease and line a 21cm-round cake tin. In a large bowl beat spread and sugar until light and fluffy. Slowly add eggs and all the remaining ingredients except almonds. Stir until combined.

3 Pour into prepared cake tin and scatter with almonds. Bake for 45 minutes until slightly brown on top and springy to touch. Serve warm with low-fat yoghurt.

Variations

Make it gluten free: Use gluten-free varieties of baking mix and baking soda.

Nutrition Info (per serve)

Calories 194 cal

Kilojoules 810 kJ

Protein 4 g

Total fat 8 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 2 g

Sodium 230 mg

Calcium 20 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.