Summary: It’s is feijoa season again. For me it means a free supply from Mr Asks folks. If you don’t have access to feijoas you could use pie apple or stewed apple in this recipe instead. The team at Mummy Asks work tell me it was amazing served with whipped cream or ice cream.
Ingredients
- 240g plain flour
- 1 cup castor sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground allspice
- 2 tsp bicarb soda
- 125g butter, melted
- 2 cups feijoa pulp
- Streusel Topping:
- 1 cup plain flour
- 1 tsp baking powder
- 1/4 tsp salt
- 100g cold butter, cubed
- 2/3 cup castor sugar
Instructions
- Pre heat oven to 180C and grease a large springform cake tin. Mine was about 25cm.
- Make the topping first by pulsing all the ingredients in the food processor until a crumb texture forms. Use your fingertips to press it together a bit, you want it to look like small pebbles. Once you’ve made it, just set aside.
- Add everything else to the bowl of a food processor and pulse until combined.
- Pour into the greased tin and top with streusel topping. Bake for 40 minutes or until a skewer comes out clean.
- Allow to cool in the tin before removing outer ring. Serve with cream or ice cream.
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