Baking
Chocolate feijoa cake
Serves: 12 (makes 12 slices)
Time to make: 55 mins
( Hands-on time: 15 mins )
Total cost: $ 7.20 / $ 0.60 per serve
Time to make: 55 mins
( Hands-on time: 15 mins )
Total cost: $ 7.20 / $ 0.60 per serve
(at time of publication)
- 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
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
Subscribe now for delicious, healthy recipes and expert nutrition advice delivered to your door
Photographer: Devin Hart
Ready to put your health first?
Subscribe here
Subscribe here
© Healthy Life Media LimitedAll rights reservedReproduction without permission prohibited
About Chef
Rate this recipe
0 People Rated This Recipe
Average Rating