Spiced Feijoa Cake

1. Preheat oven to 170ºC fan bake. Grease a 20cm cake tin and line the base with baking paper. 
2. Mix flour, sugar, cinnamon and nutmeg together in a large bowl. Stir in butter, eggs and feijoas until combined. Fold in walnuts. 
3. 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. 
4. Dust cake with icing sugar, cut into slices and serve with a generous dollop of whipped cream or custard. 

TIPS:

• 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.