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Whole feijoa almond cake on a wooden board, topped with feijoa slices and toasted flaked almonds

Moist Feijoa Almond Cake with a Crunchy Almond Top

A 23 cm baked feijoa almond cake that stays moist for days. Mix in one bowl, bake for 55 minutes, then cool 30 minutes before slicing.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 45 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Classic Home Baking
Calories: 327
Ingredients Method Notes

Ingredients
  

Cake
  • 150 g unsalted butter softened, plus extra for greasing the tin
  • 150 g granulated sugar
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest from 1 lemon
  • 80 ml whole milk
  • 150 g almond meal
  • 100 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 8 ripe feijoas scooped from the skin and chopped into 1 cm pieces, about 250 g flesh
Topping
  • 2 ripe feijoas peeled and sliced 5 mm thick
  • 30 g flaked almonds
  • 1 tbsp demerara sugar

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.