Serves 8-10
Prep time 20min
Cooking time 45min
Skill level Easy-moderate
Cake
130g plain flour
20g fine polenta
1½ tsp baking powder
½ tsp salt
225g unsalted butter, softened
225g honey
4 eggs, room temperature (approx. 200g)
45ml milk, slightly warmed
Zest of 1 orange
Ginger & Feijoa Honey Syrup
225g honey
60ml water
¾ tsp lemon juice
20g fresh ginger, finely sliced into thin strips
400g feijoas, peeled and cut into rounds
Method
Preheat oven to 160°C fan bake. Line a 20cm cake tin.
In a bowl, whisk together flour, polenta, baking powder and salt.
In a separate bowl, beat butter and honey for 2–3 minutes until light and creamy.
Add eggs one at a time, mixing gently with a spoon or spatula, alternating with the dry ingredients.
Stir in the milk and orange zest. The batter will be thick but soft.
Spoon into the tin and level lightly.
Bake for 40-45 minutes or until a skewer comes out clean.
Remove from the oven and cool in the tin for 20 minutes.
Ginger & Feijoa Syrup
While the cake rests, combine honey and water in a saucepan. Simmer gently for 5 minutes.
Add lemon juice and ginger, simmer for a further 2-3 minutes.
Add the feijoas and gently poach for 3-5 minutes until just tender but holding their shape. Remove from heat and let cool slightly.
To finish: Using a skewer, poke holes all over the cake.
Spoon over the warm syrup along with the feijoas, allowing it to absorb gradually.
Serve warm or at room temperature. A dollop of thick yoghurt or cream works well.
