Feijoa Crumble Cake – Be Good Organics

I’m sitting right here consuming a chunk of this superb cake and oh my goodness I’m so excited to share it with you. I’m undecided I can kind fairly quick sufficient to maintain up with the elation. I solely want you could possibly have a slice in entrance of you proper now to share in my culinary glee! It’s odd maybe how a lot pleasure I get out of a brand new recipe creation turning out nice, however maybe that’s simply me…

The best way to Make the Feijoa Crumble Cake

The inspiration for this cake got here from two issues – firstly, it’s Moms’ Day this Sunday, and after having written this interview for Nature Child this week and speaking about making a cake for my mum, I knew I needed to observe by way of. Second piece of inspiration? Feijoas. Raining. Like buckets from the heavens. Should you’re not from New Zealand, then it’s possible you’ll not have seen or tasted one among these superb fruits earlier than. Through which case – (a) plan a visit right here asap, and (b) preserve studying, as I’ve included some simple substitutions you should use to make this crumble cake in the event you can’t get your fingers on our beloved feijoa. Both means, you must make this cake! I’m betting it is going to change into a brand new household favorite in your own home – deeeelicious.

Falling for the fabulous feijoa

Fejioas are a inexperienced fruit, initially from Brazil, and had been launched to New Zealand within the 1920’s. They took to the local weather like wild hearth, and are capable of be grown very simply with out the usage of sprays. In reality take a stroll down any suburban New Zealand avenue proper now, and also you’ll doubtless discover feijoas rolling out onto the sidewalk from quite a few neighbourly entrance lawns.

Elsewhere fejioas are known as the “pineapple guava”, and they’re certainly from the guava household. They’ve a really distinctive flavour that’s fragrant with tropical overtones together with each guava and pineapple. However to be sincere my description can’t do them justice – it is advisable to strive one to fall in love with them, like most of us Kiwis are!

Not solely do these beautiful little inexperienced fruits style wonderful, they’re additionally a powerhouse of vitamins. Two feijoas (100 grams) comprise a whopping 20.3mg of vitamin C, virtually half of your day by day beneficial consumption. Vitamin C is usually identified for its immune boosting properties, however its celebrity characteristic is definitely as probably the most highly effective antioxidants within the physique. That’s proper, feijoas = anti-aging. They’re additionally a unbelievable supply of folate, at 38mcg per 100g (10% of your RDI), which is required for DNA synthesis and cell division. That is vital for all of us, in order that our cells can restore, heal and regenerate, however can be significantly vital for pregnant girls and younger kids. I examined this cake on Mila tonight and she or he stated, sure please, I approve of your DNA-synthesising cooking ma!

The one concern I believe one might ever have about feijoas, is that once they’re in season right here in New Zealand (March to June), it doesn’t simply rain, it pours. I’m betting most Kiwi properties have a pile of juicy feijoas attracting fruit flies on their kitchen bench proper now. SO, to your Mum, to your feijoa pile, and to your style buds, let’s get making this cake.

I’ve made many common crumbles (or “crisps” as they’re identified within the US) with feijoas earlier than, however I needed to do one thing a bit completely different right here on the weblog, so thought what a couple of crumble cake? That’s proper, a cross between a cake and a crumble – with a lot of fruit and barely any added sugar. And let’s make it gluten free for good measure too, and naturally vegan and plant-based as all my recipes are. I’m SO SO happy with the end result that I really feel obliged to make use of capitalisation on this writeup. So you understand it’s THAT good.

This cake is surprisingly simple to make – merely whisk up the crumble elements, sift the dry, mix the moist and pour into dry, add feijoa flesh, fold evenly to mix, pour into tin, high with crumble then bake. All up you’ll want 20 minutes max to make it, then let it bake away for 45 minutes and permit your own home to start smelling of buttery crumbly feijoa goodness.

As I’ve used a gluten free mix of flours for this cake, I’ve cooked it at a barely decrease temperature and longer than regular, as gluten free flours tend to brown faster than common wheat flour. It is a good factor, because it additionally means we’re retaining as a lot of the vitamins as attainable by not elevating the temperature too excessive. Should you’re utilizing common flour or wholemeal spelt, you’ll be able to elevate the temperature barely and scale back the cooking time in the event you like.

Need extra cake recipes? strive these…

The bottom of this cake is so moist and tender, whereas the crumbly topping is deliciously buttery and candy. This cake is ideal with an enormous dollop of coconut yoghurt on the facet, and a pleasant cup of tea. Oh, and your mum.

Have a beautiful Friday, and yay for one more stunning weekend forward!

Feijoa Crumble Cake

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Elements

Dry

• 1
  c
  flour mix
• 1/2
  tsp
  baking powder
• 1/2
  tsp
  baking soda
• 1/4
  tsp
  sea salt

Moist

• 1/3
  c
  rice milk
  or soy/almond milk
• 1/2
  c
  dates + 2 tbsp boiling water to soak
• 1/4
  c
  coconut oil
  melted
• 2
  tsp
  apple cider vinegar
• 2
  tsp
  vanilla extract
• 2
  c
  feijoas
  flesh

Crumble

• 1
  c
  flour mix
• 1/4
  c
  oats
• 1/4
  c
  coconut sugar
• 2
  tsp
  cinnamon
• 1/4
  tsp
  sea salt
• 1/2
  c
  coconut oil
  melted

Directions

1. Preheat your oven to 150°C (305°F) on fan bake and grease a 24cm (9 inch) cake tin with coconut oil.

2. Put dates in a blender and pour over boiling water to soak.

3. Combine all crumble elements in a bowl, then pour in coconut oil, stirring with a knife to create a crumbly combination.

4. Sift dry elements into one other bowl.

5. Add remaining moist elements besides feijoas to the blender and course of till easy, then pour into the dry combine.

6. Carry and fold the combination till virtually mixed, then add the feijoas and stir by way of – you need just a few flour flecks to stay.

7. Dollops massive spoonfuls of the combination into your tin and unfold gently to the sides, then sprinkle over the crumble combination.

8. Bake for 45-50 minutes till a skewer comes out comparatively dry within the center.

9. Take away and let cool, then take away from the tin and slice.

Recipe Video

Recipe Notes

• I used a gluten free mix of 1/2 c buckwheat flour, 1/2 c brown rice flour + 1/4 tsp guar gum for each the bottom and the crumble = which turned out completely!
• Make it paleo: use a flour mix of 1/2 c buckwheat flour, 1/2 c floor almonds + 1/4 tsp guar gum, use almond milk as an alternative of rice and change the oats within the crumble topping with quinoa flakes.
• You’ll be able to change the flour mix along with your favorite combine in the event you’d like – or swap both of the flours I’ve used for oat flour which might even be beautiful, simply you’ll want to add your guar gum if utilizing wheat/gluten free flours. You could possibly additionally use 100% wholemeal spelt and omit the guar gum. Observe my images right here although are with the above specified buckwheat/brown rice/guar gum mix. In case you are utilizing spelt it’s possible you’ll want to improve the temperature to 170°C and scale back the time to 30-40 minutes.
• Should you don’t have feijoas you’ll be able to substitute with diced pears, apples, plums, apricots or your favorite berries. This recipe is so versatile, it’s certain to change into a favorite for utilizing up any leftover fruit you could have mendacity round!
• Sifting is vital – it provides air to your combination and can assist your cake to rise.
• Ensure to not over combine your moist and dry, solely combine till there are nonetheless just a few flour flecks left, and use a elevate and fold approach to maintain air within the combine.
• Oats do comprise a small quantity of gluten known as avenin, albeit one which the overwhelming majority of individuals can have (college your self up on it right here!). You probably have coeliac illness, you’ll be able to simply change the oats with quinoa flakes for an equally scrumptious and nutritious crumble topping.
• Don’t be scared by the decrease bake temperature and longer time, it is going to imply your gluten free desserts will prove completely moist, luscious and not overly brown. AND you’ll maximise your nutritional vitamins whilst you’re at it. Each oven is completely different, so in case your skewer is just not fairly dry on the 45/50 minute mark, merely proceed baking for one more 5-10 minutes and take a look at once more. The decrease/longer bake method actually makes a gorgeously moist and tender cake.
• Because of the actual flour mix I’ve used right here, this cake will be sliced and loved whereas nonetheless heat (not like many gluten free baked items which need to be left to chill fully or else collapse) – simply be light when eradicating every slice and plating in order to not disturb the crumbly topping. 
• Serve with a big dollop of coconut yoghurt on the facet, a cup of tea, and naturally your beautiful mum!
  

Diet Info

Feijoa Crumble Cake

Quantity Per Serving

Energy 256
Energy from Fats 126

% Day by day Worth*

Fats 14g22%

Saturated Fats 11g69%

Sodium 160mg7%

Potassium 157mg4%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 9g10%

Protein 3g6%

Vitamin C 13.4mg16%

Calcium 27mg3%

Iron 0.4mg2%

* % Day by day Values are primarily based on a 2000 calorie food plan.

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