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Feijoa almond cake is a moist, butter-based cake made with 250 g of chopped feijoa, almond meal and a little flour. You mix it in one bowl, bake it in a 23 cm / 9-inch springform tin at 170 C / 340 F for 55 minutes, and let it cool for 30 minutes before slicing.
There’s something about the smell of feijoas ripening in a fruit bowl. Sweet and floral, somewhere between pineapple and pear.
A neighbor once handed me a bag from her tree, and I needed more than jam to use them up. This cake was the answer. Soft crumb, small pockets of tart fruit, a crisp layer of flaked almonds on top.
Almond meal keeps it moist for days, so it’s a good one to bake the day before.
Why You’ll Love This Recipe
- One bowl and a hand mixer, no special skills needed
- Almond meal keeps the crumb moist for up to 5 days
- Tart feijoa balances the buttery, nutty cake without extra sugar
- Bakes ahead and freezes well for up to 3 months
Ingredient Notes
- Feijoas: Choose fruit that gives slightly when squeezed, with translucent, jelly-like flesh around the center. Firm, opaque white flesh stays sour after baking, and brown flesh is overripe.
- Almond meal: Blanched almond meal gives a paler crumb, while meal ground with skins is darker and slightly more rustic. Both work. Weigh it instead of scooping.
- Unsalted butter: Use butter softened to about 20 C / 68 F so it creams properly. If you only have salted butter, cut the fine salt to 1/4 tsp.
- Whole milk: Oat or almond milk works as a swap. Whole milk gives the slightly richer crumb I prefer here.
Moist Feijoa Almond Cake with a Crunchy Almond Top
Ingredients
Method
- Heat the oven to 170 C / 340 F with a rack in the middle. Grease a 23 cm / 9-inch springform tin and line the base with parchment. Halve 8 feijoas, scoop out the flesh with a spoon and chop it into 1 cm pieces. Peel the 2 topping feijoas and slice them 5 mm thick.
- Beat the butter and sugar in a 4-quart / 3.8 L bowl with a hand mixer for 3 minutes, until pale and fluffy. Add the eggs one at a time, beating 30 seconds after each. Beat in the vanilla, lemon zest and milk. The mixture may look slightly curdled, and that's fine.
- Add the almond meal, flour, baking powder and salt. Fold with a spatula until no dry streaks remain, then fold in the chopped feijoa gently so the batter stays light.
- Scrape the batter into the tin and smooth the top. Arrange the feijoa slices over the surface, scatter on the flaked almonds and sprinkle with the demerara sugar.
- Bake for 55 minutes. At the 35 minute mark, check the top, and if the almonds are darker than golden, tent the tin loosely with foil. The cake is done when a skewer comes out with a few moist crumbs and the center reads 96 C / 205 F.
- Cool the cake in the tin on a wire rack for 30 minutes. Run a thin knife around the edge, release the springform and slice.
Notes
- Use room-temperature eggs so the batter doesn't split when you beat them in.
- Fold the chopped feijoa in last and gently to keep the batter light.
- Weigh the almond meal instead of scooping it, since cup measures pack unevenly.
- Cool the cake in the tin for 30 minutes before releasing the springform.
Tips for Success
- Squeeze feijoas gently before baking and use the ones that give slightly, since firm fruit stays chalky and sour in the crumb.
- Chop the flesh into 1 cm pieces instead of mashing it, so you get pockets of fruit rather than a damp, dense cake.
- Beat the butter and sugar for a full 3 minutes until pale, because that trapped air does most of the lifting here.
- Check doneness with a skewer and a thermometer, looking for a few moist crumbs and 96 C / 205 F in the center.
- Leave the cake in the tin for 30 minutes before releasing the springform, since the fruit-filled crumb is fragile while hot.
Variations
- Swap the lemon zest for orange zest and add 1/2 tsp ground cardamom for a warmer, spiced version of the cake.
- Spoon the batter into a lined 12-hole muffin tin and bake at 180 C / 350 F for 20 to 25 minutes.
- Whisk 100 g icing sugar with 1 tbsp lemon juice and drizzle over the fully cooled cake for a sharp, sweet glaze.
Storage and Reheating
Feijoa almond cake keeps at room temperature for up to 2 days in an airtight container. After that, move it to the fridge, where it holds for up to 5 days. The fruit keeps the crumb moist, so don’t leave it out on a warm counter.
For the freezer, cut the cooled cake into slices and wrap each one in plastic, then foil. It freezes well for up to 3 months. Thaw a slice at room temperature for 1 to 2 hours.
To warm a slice, microwave it for 15 seconds or heat it in the oven at 150 C / 300 F for 8 minutes. You can also bake the whole cake a day ahead. The crumb settles overnight and slices more cleanly.
Serving Suggestions
Serve feijoa almond cake at room temperature or slightly warm, with a spoon of softly whipped cream or thick Greek yogurt. The tart fruit cuts through the buttery crumb.
For a picnic or a bake sale, a dusting of icing sugar is enough. Pack slices in a flat container so the almond topping stays intact.
For dessert, warm a slice and add a scoop of vanilla ice cream. A few extra feijoa slices tossed in a teaspoon of sugar make a good spoonable topping.
FAQ
Why is my feijoa almond cake gummy in the middle?
A gummy center usually means the cake needed more time or the fruit was too wet. Bake until a skewer comes out with a few moist crumbs and the center reads 96 C / 205 F. Chop the feijoa instead of mashing it, and let the cake cool in the tin for 30 minutes before slicing.
Can I use frozen feijoas instead of fresh in feijoa almond cake?
Yes, frozen feijoas work. Thaw them fully, pour off the liquid, and pat the chopped pieces dry before measuring out 250 g. Excess juice makes the crumb dense and can stop the center from setting. Use fresh fruit for the sliced topping if you can, since thawed slices turn soft.
Can I freeze feijoa almond cake, and how do I thaw it?
Yes, it freezes well for up to 3 months. Cool the cake fully, cut it into slices, and wrap each one in plastic and then foil. Thaw a slice at room temperature for 1 to 2 hours, or warm it in the oven at 150 C / 300 F for 8 minutes.
What goes well with feijoa almond cake?
Softly whipped cream or thick Greek yogurt goes best, because the tart fruit cuts through the buttery crumb. A scoop of vanilla ice cream works for dessert. At tea time, a slice with black tea or a flat white is enough, and you can skip the icing sugar if the top is already sweet.
Is feijoa almond cake gluten free?
Not as written, because it uses 100 g of all-purpose flour. Swap it for a 1:1 gluten-free flour blend and check that your baking powder is labeled gluten free. Almond meal already provides most of the structure, so the texture stays close to the original.
How do I know my feijoas are ripe enough for this cake?
Ripe feijoas give slightly when squeezed, like a ripe avocado, and the flesh is translucent and jelly-like around a creamy center. Hard fruit with firm, opaque white flesh tastes sour and stays firm after baking. Brown, watery flesh means the fruit is overripe, so skip those.
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