Feijoa Cake (DF, V)

For the shortest season, we are blessed with an abundance of feijoa fruit from our friends and neighbours.  Here's a recipe that is turning out to be 'never-fail' and is enough to make at least a cake and a dozen muffins, or a couple of cakes.  I've not experimented with Gluten-Free flour yet, but I'm sure this recipe would adapt well to a Rice flour or similar alternative.

Ingredients

For the cake:

• 250gm Olivite (or similar dairy-free spread)
• 1 1/2 c white sugar
• 4 tsp Orgran Egg Replacer mixed with 4 Tbsp water
• 2 tsp baking soda
• 4 Tbsp Almond milk (heated)
• 4 c plain flour
• 2 tsp baking powder

For the icing:

• 1 1/2 c icing sugar
• 50gm Olivite
• Generous squeeze of lemon juice (without pips)
• 1 tsp vanilla essence
• 4 Tbsp hot water

Method

Remove feijoa fruit from inside skins using a teaspoon.  Discard skins.  Put fruit into mixer and tun onto high and beat until pulpy.  Add sugar, Olivite and egg replacer, mix to combine.  Add flour and baking powder.  In a cup, mix hot milk and baking soda with a fork.  Mixture will expand and foam up.  Scrape into mixing bowl and combine with other ingredients.

Spray cake tins/muffin trays with oil and dust with flour.

Recipe by Alina @ LittleByLittle