Chocolate feijoa cake
Time to make: 55 mins
( Hands-on time: 15 mins )
Total cost: $ 7.20 / $ 0.60 per serve
(at time of publication)

Ingredients
Nutrition Info.(per serve)
- 150g reduced-fat spread
- 1/2 cup brown sugar
- 2 eggs
- 1 cup self-raising flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups feijoa flesh, diced
- 2/3 cup dark chocolate chips
- 2 teaspoons icing sugar
- fresh mint
- 1 feijoa, sliced, chilled
Nutrition Info
-
Kilojoules 790kJ
-
Calories 189cal
-
Protein 3g
-
Total fat 10g
-
Saturated fat 3g
-
Carbohydrates 20g
-
Sugars 13g
-
Dietary fibre 2g
-
Sodium 100mg
-
Calcium 30mg
-
Iron 1mg
Instructions
1 Lightly grease and base line a 24cm-round cake pan. Preheat oven to 180ºC. Cream spread and sugar together.
2 Add eggs and beat until creamy. Add flour with cocoa and cinnamon. Fold in feijoas and chocolate chips until just combined.
3 Pour into prepared pan and bake for 35-40 minutes or until lightly risen and firm to touch. Cool in pan for 10 minutes before turning out. Serve sprinkled with icing sugar and garnish with mint and feijoa.
- Servings : 12
- Ready in : 55 Minutes
- Ingredient : Chocolate, Cocoa powder, drinking chocolate, Eggs, Feijoas, Flour, Mint, Spices - dried, ground, seeds, flakes, Spread, Sugars
Variations
- Omit cocoa powder and add 2 teaspoons vanilla essence to the cake mix.
- Make it gluten free: Use gluten-free flour, baking powder, cocoa and icing sugar. Check cinnamon and chocolate are gluten free.
HFG tip
This cake will keep for up to 2 days in a sealed container.
For everything you need to know about sugar check out the May 2016 issue today
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