FEIJOA CRUMBLE CAKE
Provided by Buffy Ellen
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat your oven to 150°C (305°F) on fan bake and grease a 24cm (9 inch) cake tin with coconut oil.
- Put dates in a blender and pour over boiling water to soak.
- Mix all crumble ingredients in a bowl, then pour in coconut oil, stirring with a knife to create a crumbly mixture.
- Sift dry ingredients into another bowl.
- Add remaining wet ingredients except feijoas to the blender and process until smooth, then pour into the dry mix.
- Lift and fold the mixture until almost combined, then add the feijoas and stir through - you want a few flour flecks to remain.
- Dollops large spoonfuls of the mixture into your tin and spread gently to the edges, then sprinkle over the crumble mixture.
- Bake for 45-50 minutes until a skewer comes out relatively dry in the middle.
- Remove and let cool, then remove from the tin and slice.
Nutrition Facts : Calories 256 kcal, Carbohydrate 30 g, Protein 3 g, Fat 14 g, SaturatedFat 11 g, Sodium 160 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
FEIJOA CRUMBLE
A nice crumble to use when feijoas are plentiful. Other fruits such as rhubarb, apples, peaches, pears or a combination can be used. Goes well with a smooth custard and/or whipped cream.
Provided by Jen T
Categories Dessert
Time 56m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pre heat oven to 160'C.
- Peel & slice feijoas into an ovenproof dish.
- Add the brown sugar and water and stir to combine.
- Combine the butter,flour, baking powder and 2nd measure of sugar.
- Mix until like fine breadcrumbs. (use a food processor if liked).
- Sprinkle topping on fruit and bake for 45-60 minutes, until the fruit is stewed and the topping crisp.
- Serve hot or warm with custard and/or cream.
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