Caramelised Feijoa Upside-Down Cake

April 23, 2018 | Filed under Dessert, In-betweens

This recipe is a new take on an old recipe that I first made many years ago with pineapple slices (and a cherry in the middle! Very 70’s).

I made this yesterday for a shared lunch where it was extremely popular and disappeared very quickly.

Ingredients: 

For caramel topping

50g butter
½ cup brown sugar
12 medium feijoas
Crystallised ginger

For cake

50g butter
½ cup brown sugar
1 egg
juice of half an orange
½ cup maple syrup or honey
1½ cups flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ cup milk
1 teaspoon baking soda

Method:

  1. Preheat oven to 170°C
  2. Line a round 23cm cake tin with baking paper
  3. Melt the first measure of butter and add the first measure of brown sugar, stirring till the sugear has dissolved
  4. Pour this caramel mixture into the prepared cake tin
  5. Peel and slice the feijoas and place them decoratively over the caramel base along with slices of crystallised ginger
  6. Beat the second measure of butter and brown sugar with a hand mixer until it is well combined.
  7. Add the egg and beat till it is mixed in, then beat in the orange juice and maple syrup
  8. Sift the flour and spices and stir into the butter and sugar mixture until well combined
  9. Combine the milk and baking soda till the soda has dissolved then stir into the cake mixture till smooth
  10. Pour into the cake tin to cover the feijoas
  11. Put the cake into the oven and bake for approximately 40 minutes
  12. Test by poking a skewer or a small narrow knife into the cake.  When it comes out clean the cake is cooked
  13. Remove from the oven, gently loosen the cake around the edges of the tin then turn out on to a plate so the caramel is on top
  14. Cut into wedges and serve warm with greek yoghurt, whipped cream or ice-cream.

Up to 12 servings.

The Real ANZAC Biscuit Story

April 27, 2017 | Filed under In-betweens, Recipes

 

ANZAC Day is over for another year but Anzac biscuits live on and can be made any time. There’s always been this wonderful story that ANZAC biscuits were sent and eaten by troops in Gallipoli.  Not true according to the New Zealand Army Museum researchers though there is some evidence that biscuits made with rolled oats were sent to troops on the Western Front. The myth probably began when these rolled oats biscuits we now know as Anzac biscuits were made and sold at fundraising events for the war effort. …Read more

Gem irons and ginger gems

March 31, 2017 | Filed under In-betweens

A few months ago my daughter Sandra asked me if I still had a gem iron – the really solid cast-iron one she remembered from her childhood.  Currently at home with small children Sandra had decided she wanted to make ginger gems in a real gem iron, the one that you heat in the oven while you prepare the mixture so when you pour the mixture in, it sizzles and you have to work quickly to get the gems in the oven.

gem iron

…Read more

Lemon Drizzle Cake (gluten free)

July 29, 2015 | Filed under In-betweens

This makes a very moist cake with no flour. The flavour is enhanced by the lemon and sugar syrup drizzled over the top of the cake while it is still hot from the oven. …Read more

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