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Feijoa Upside Down Cake (Mini)

Feijoa Upside Down Cake (Mini)


50g unsalted butter
1/2 cup caster sugar
1 egg
2 tsp lemon juice
1/2 cup golden syrup
1 1/2 cup plain flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp baking soda
1/2 cup milk

100g unsalted butter
1 Cup soft brown sugar
12 large feijoas, peeled and thinly sliced and tossed in juice of 1/2 lemon to prevent browning


Preheat the oven to 170 deg/C. Grease texas muffin pan, makes x8.


In a small saucepan over a low heat, melt together the butter and brown sugar. Stir until the sugar has dissolved. Pour into each base of the prepared muffin pan cups. Arrange the feijoa pieces in an overlapping circular pattern on top of the melted butter and sugar. Set aside. Careful placement of your fruit is a must, as this is where the finished beauty lies.


In a large bowl or mixer cream together the softened butter and caster sugar until light and fluffy. Add the egg, lemon juice and golden syrup and mix to combine.
In a separate bowl, sift together the flour, ginger and cinnamon. In another small bowl, dissolve the baking soda in milk.
Alternating between the milk and dry ingredients, add to the creamed butter, starting and finishing with the dry. Mix until combined, then pour approx 1/3 of a cup of the cake batter carefully over the feijoas in each cup of the muffin pan.
Bake the muffins for 25 minutes or until springy to the touch. Remove the pan from the oven and allow to cool. Serve with whipped cream or custard.

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