Chocolate feijoa cake

This is the ultimate, low-cost, chocolate feijoa cake, so easy to make. It's perfect with a nice cup of tea and has an easy gluten-free option.

Serves: 12 (makes 12 slices)

Time to make: 55 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

150g reduced-fat spread

½ cup brown sugarlight brown cane sugarX

2 eggs

1 cup self-raising flour

1 tablespoon cocoa powder

½ teaspoon ground cinnamon

1 ¼ cups feijoa flesh, diced

⅔ cup dark chocolate chips

2 teaspoons icingfrostingX sugar

fresh mint

1 feijoa, sliced, chilled

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Instructions

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1 Lightly grease and base line a 24cm-round cake pan. Preheat oven to 180ºC. Cream spread and sugar together.

2 Add eggs and beat until creamy. Add flour with cocoa and cinnamon. Fold in feijoas and chocolate chips until just combined.

3 Pour into prepared pan and bake for 35-40 minutes or until lightly risen and firm to touch. Cool in pan for 10 minutes before turning out. Serve sprinkled with icing sugar and garnish with mint and feijoa.

Variations

Omit cocoa powder and add 2 teaspoons vanilla essence to the cake mix.
Make it gluten free: Use gluten-free flour, baking powder, cocoa and icing sugar. Check cinnamon and chocolate are gluten free.

HFG tip

This cake will keep for up to 2 days in a sealed container.

Nutrition Info (per serve)

Calories 189 cal

Kilojoules 790 kJ

Protein 3 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 13 g

Dietary fibre 2 g

Sodium 100 mg

Calcium 30 mg

Iron 1 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.