Feijoa and almond cake
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
Total cost: $10.80 / $0.90 per serve
(at time of publication)
Ingredients
- 600g ripe feijoas (about 300g flesh)
- 2 teaspoons brown sugar
- 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
Instructions
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 194cal
-
Kilojoules 810kJ
-
Protein 4g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 30g
-
–Sugars 12g
-
Dietary fibre 2g
-
Sodium 230mg
-
Calcium 20mg
-
Iron 0.5mg
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.
Photographer: Carolyn Robertson
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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