2 cups chopped feijoa flesh (fresh or lightly stewed)
½ cup chopped walnuts
Icing sugar, to dust
Whipped cream or custard, to serve
Preheat oven to 170ºC fan bake. Grease a 20cm cake tin and line the base with baking paper.
Mix flour, sugar, cinnamon and nutmeg together in a large bowl. Stir in butter, eggs and feijoas until combined. Fold in walnuts.
Transfer mixture to prepared tin. Bake for 50-60 minutes, until cake is golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then carefully turn out onto a wire rack.
Dust cake with icing sugar, cut into slices and serve with a generous dollop of whipped cream or custard.
Cake can be served warm or at room temperature. It keeps well in an airtight container for up to 5 days.
For a tangier cake, use fresh chopped feijoas
If you like a sweeter cake, lightly stew the feijoas first. You can do this by combining chopped feijoas with a little brown sugar and a small squeeze of lemon juice, then microwaving for 2-3 minutes. Refrigerate for 5-10 minutes before using.
Walnuts can be swapped for pecans or sultanas.
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