FEIJOA & GINGER TEA CAKE

Recipe's preparation

CAKE

Preheat oven to 180 C. Grease and line 1 x 26cm cake tin.



Grate lemon peel 10secs p 6 and set aside. Grate ginger 10 secs sp6 and set aside.



Chop peeled and halved feijoas 1 sec sp 1 and set aside.



Put flour, sugar , baking soda, cinnamon and ginger into TM, mix 5 secs sp6.



Add, oil, and eggs. Mix 15 secs sp 5. Add Feijoa pulp, crushed pineapple walnuts mix 10 secs rev sp5.



Pour half of mixture into prepared cake tin. Peel and slice thickly 6 large feijoas and place on top of batter (not too close to edges) sprinkle over 2tsp of grated ginger, half of the lemon zest and the raw sugar. Pour rest of cake mixture on top.



Pour into prepared cake tin and bake in oven for 80-90 minutes or until a skewer inserted into centre comes out clean.



NOTE: after an hour of baking if necessary cover the top of the cake with foil to prevent the cake from over browning.



Test and Once the cake is cooked through, remove from the oven. Allow to cool a little in the tin before turning out onto a wire rack. Set aside to cool completely and ice with the following cream cheese frosting.

ICING: (Optional)



Place the butter, cream cheese, and ginger into TM bowl and mix 10 secs, 60C sp 4. Add icing sugar, sp 5, 10 secs.



Ice cake with cream cheese frosting, sprinkle over reserved lemon rind. (You can also decorate with freshly sliced feijoas, chopped crystallised ginger and extra walnuts if desired).