FEIJOA GINGER UPSIDE DOWN CAKE

SERVES 8-10 Here I’ve given our glorious feijoa the star role in a good old-fashioned upside down cake – the perfect centrepiece for a special afternoon tea.

INGREDIENTS

3 Tbsp butter

⅓ cup brown sugar

14 x 1cm-thick slices peeled feijoa plus 1 cup chopped feijoa flesh

2½ cups flour

1½ tsp baking soda

1 tsp cinnamon

1 tsp ground ginger

¼ tsp allspice

1 tsp fresh grated ginger

Pinch sea salt

½ cup golden syrup

½ cup boiling water

½ cup butter

½ cup light brown sugar

1 large egg, beaten

1 Preheat oven to 180°C fanbake. Grease and line a 25cm springform cake tin.

2 Melt butter in a small pan over medium heat, add brown sugar and stir until sugar dissolves. Pour into cake tin, spread evenly with a spatula and arrange feijoa slices decoratively on top.

3 Sift flour, baking soda and spices into a bowl then stir in grated ginger and sea salt. In a small bowl whisk golden syrup and boiling water.

4 In a stand mixer with paddle, cream butter with sugar until fluffy. Beat in egg. Slowly add a little flour mixture, followed by syrup water and chopped fruit and the rest of the flour mixture. Mix until just combined – do not over-mix.

5 Pour into tin without disturbing feijoa slices. Bake for about 40 minutes or until a skewer inserted into centre comes out clean. Let cool, then run a knife around edges and invert onto plate. Serve with clotted cream or mascarpone.