Tuesday, 5 May 2015

Feijoa Upside Down Cake

Just in case it has escaped your notice (for those of you in NZ!) it just happens to be feijoa season at the moment!

Our tree has gone completely mad, and after totally neglecting the garden for a few weeks we went down and did a bit of harvesting.... 30kg of feijoas later our house is now perfumed with that distinctive smell, and my brain is whirring with "how on earth will I use all of these?"!!!!!
Arrrrggg!!! Feijoa overload!!

So, after randomly seeing a picture for a pineapple upside down cake, I decided that feijoas would actually be a really yummy and pretty alternative to the traditional upside down cake. 

My youngest daughter had lots of fun helping me to chop and scoop the feijoas and arrange them in the bottom of the baking tin, and the kids really got into the idea of an upside down cake - like a magic trick when you take a regular looking cake, and flip it onto a plate to discover the hidden goodness!

This recipe really is so simple, and you can choose how much of a 'celebration cake' or 'everyday cake' you would like to make it! I kept it very simple, and as such this recipe is good enough you could eat it for breakfast (or lunch or dinner, or snacking in between!!). If you are making it for a bit more of a celebratory occasion you can play around with adding a big more sweetener, sprinkling sugar on 'top' to get the fruit more caramelised, or adding in extras to the cake such as chocolate chips. It is delicious served warm or cold, on its own or with a big dollop of plain or coconut yoghurt, or of course a big old scoop of ice-cream!

Of course, if you are not a kiwi, or you do not have access to an abundant supply of feijoas, you can subsitute any other kind of fruit for the fruit layer. Stone fruits, citrus fruits, apples, pears, or of course the old classic pineapple all work really well.

The recipe is free of gluten, grains, soy, and refined sugar. I used a bit of butter in this one, but you can easily make it dairy free by using coconut oil instead (or your choice of oil, or even substitute an alternative such as apple puree). The butter gives a delicious flavour with the feijoas, but is certainly not essential. Dairy free and nut free options will also work, and I'll pop notes in the recipe)

The recipe is as follows:

Feijoa Upside Down Cake

Gluten-free, grain-free, soy-free, free of refined sugar. Options for dairy and nut free.


10-15 ripe feijoas
4 tbsp honey or 1/4 cup coconut sugar (or sugar of your choice)
4 tbsp melted butter (or oil)

1 ripe banana
1/2 cup coconut milk (or milk of your choice)
4 eggs
2 tsp vanilla
1/4 cup melted butter (or oil/applesauce if you prefer dairy free)
1/4 cup honey or sweetener of your choice
1/2 cup almond flour (you can use any nut flour, walnut would be divine!, and if you prefer nut free substitute either pumpkin or sunflower seed meal, or use 1/4 cup coconut flour instead. If you cannot do coconut either, you can use an alternative such as rice flour or alternative gluten free baking flour - you will need to adjust the quantities)
1/2 cup coconut flour (see notes above in regards to substitutions)
1 tsp baking soda
2 tsp cinnamon


1. Preheat oven to 170C.
2. Line the bottom of a round baking tin with baking paper (you could grease it, but for this cake it really does work better to have the baking paper to make it easier to flip). 
3. over the baking paper, sprinkle the sugar or drizzle the honey and pour the melted butter over. Cut the feijoas in half and scoop each half out, keeping the flesh intact. 
4. Place the feijoa halves cut side down in the baking tin in whichever pattern you would like
5. In a blender (because I'm lazy!) place the banana, eggs, vanilla, milk, butter, and honey. Blend until combined. You can also do this in a bowl - whisk the eggs, add the honey, vanilla, milk, butter, and mashed banana.
6. In a medium bowl, combine the dry ingredients (flours, baking soda, cinnamon) and mix well.
7. Add the wet ingredients to the dry and give them a good mix together to combine. 
8. Carefully spread the cake batter over the feijoas, trying not to disturb the feijoas too much
9. Smooth the top, and place in the oven
10. Bake for approximately 25 minutes until the top of the cake is golden brown and firm to touch.
11. Leave to cool in the tin, then grab a plate larger than the cake tin, and turn the cake upside down on to the plate. Remove the baking paper (careful!), and Voila! Cake! If you like, you can pop the cake under a hot grill for a couple of minutes or use one of those fancy blow torches to caramelise the top a little more....Hubby got me a blow torch for Christmas, and I had a ball 'playing with fire'!!!! hahaha!!!