Paleo Feijoa Cake

paleo fejoa cake

Feijoas are my favourite winter fruit! When I was little we had a tree in our back garden and used to demolish them. Luckily, one of the staff members at work has a tree….with plenty to spare, so she keeps bringing them into working for everyone. I’m not complaining, they’ve resulted in this delicious cake.

INGREDIENTS


1 cup of fresh feijoas (cut in half and scoop out the flesh) 

1 and a half cups of almond flour

1/2 cup of LSA 

3/4 cup of desiccated coconut

4 eggs

4 tablespoons of raw honey

1 teaspoon of vanilla extract

1/8 teaspoon of salt

1 teaspoon of baking soda

Additional desiccated coconut for decorating

DIRECTIONS



Scoop out inside of feijoas and place in food processor with other ingredients. Blend until you have a smooth consistency.


Pour mixture into a lined cake tin.


Bake at 180 for 25-30 minutes.


Let the cake cool before removing and decorating.

NOTES 

If you’d like chunky pieces of feijoa in the cake spoon mix them in rather than blending. 

This cake freezes really well too, perfect to bake on the weekend and take to work as an afternoon snack. 

Recipe inspiration came from Beth, who runs the blog Hungry Cub.