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Relax! I'm Cosy. This sums up what Woolbabe is all about. Helping babies sleep better, stay just the right temperature and helping parents relax about their baby's sleep. The combination of merino and organic cotton offers the best of both worlds.

Caramelised Feijoa Upside-Down Cake

It's official, I've called it: this is the most incredible cake I've ever made, in fact, it is possibly the most incredible cake I've ever eaten.
I made it on Sunday for Ben's amazing niece who recently graduated - it was one of those cakes that just came together, with no intention of sharing the recipe, I'm used to this now and keep a notepad in the kitchen and jot down most of my creations - some that will never be published!
It is inspired by the old fashioned upside-down pineapple cake, which I've never actually eaten but is a cake that I've always wanted to recreate. I love that every year in April, feijoas are shared, by the bag full - they're clearly in season and it seems to be a good one. I've been keeping our surplus pre-peeled and sliced in the freezer for morning smoothies and used these for the recipe, rather than fresh. 
The cake is deliciously rich and sweet with a wonderful kick of spices and tart feijoa. It is naturally free of gluten, refined sugar and nuts and is wonderful served warm with a dollop of unsweetened yogurt. 
I hope this satisfies your family as much as it has ours - and I hope it clears a few of your surplus feijoas!  


Ingredients

100g butter 
1 cup coconut sugar - you could also use muscovado 
12 medium feijoas - see notes in method 
1 free range egg
juice of half an orange (or a whole lemon)
1/2 cup pure maple syrup (or honey)
1 1/2 cup gluten free flour 
1 tsp ground cinnamon 
1 tsp ground ginger 
1/2 tsp ground nutmeg
1/4 tsp ground clove
1/2 cup full fat milk
1 tsp baking soda


Method:

Preheat oven to 170°C
Line a spring form cake tin with baking paper. 
Firstly prepare the caramel topping. Take half (50g) of the butter and place in a small saucepan. Melt over a very low heat and add half (1/2 cup) of the coconut sugar, string until the sugar has dissolved. Pour the runny caramel into the base of the cake tin. *Peel and thinly slice or chunk the feijoas over the caramel. Ideally you want the entire base covered in feijoas, slight overlapping is absolutely fine and encouraged! I went for a rustic look and threw the feijoas in as I had been instructed not to mess around: Ben had a main to prepare. However it would look beautiful with a little more symmetry if you have the time and patience. 
Using a handheld electric mixer, or processer, mix the butter and coconut sugar. This is where you'd normally want a light and fluffy, creamy consistency but in my experience coconut sugar doesn't quite reach the creamed stage - and that is fine! When well combined and creamy, add the egg, orange juice and maple syrup, beating to combine. 
In a second bowl, sift flour and ground spices. 
In a third bowl, add milk and baking soda, mixing to combine.
Add approx. 1/3 of the flour mixture and 1/2 of the milk mixture to the creamed butter and sugar and mix to combine. Repeat. Then add the final 1/3 of flour mixture and mix to combine before pouring into the cake tin, covering the feijoas. 
Place into the preheated oven and bake for approx. 40 minutes, or until a skewer comes out clean. Remove from the oven and allow cake to cool in the tin.
Gently run a knife around the edge of the tin, loosen the spring and remove the side, place a plate over the bottom of the cake and gently turn the cake, removing the bottom of tin and paper. 
Serve warm with a great dollop of unsweetened yogurt.  

Makes approx. 24cm cake, to serve 12 slices. 


Enjoy. x Zoe

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