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Preheat your oven to 160°C fan bake. Line an 8 inch round tin with baking paper and spray with oil.

In your stand mixer or with an electric beater, cream the softened unsalted butter, brown sugar, and vanilla essence until the mixture is light and fluffy.

Add all 3 eggs at once to the creamed mixture and beat until well combined.

Add the plain flour, ground almonds, baking powder, cinnamon, mixed spice, and salt to the mixture.

Take 5 of the 10 feijoas and zest them directly into the milk using a microplane. This feijoa zest adds a lot of flavor to the cake.

Add the milk with feijoa zest to the batter. Mix until just combined.

Pour the cake batter into the prepared 8 inch round tin.

Halve the remaining 5 feijoas. Using a spoon, scoop out the flesh of all 10 feijoa halves directly onto the cake batter in the tin. (Tip: Do not pre-cut the feijoas as they oxidize very quickly; scoop them directly onto the batter right before baking).

Place the cake in the preheated oven and bake for approximately 45-50 minutes.

While the cake is baking, prepare the crumble. In a bowl, combine the melted butter, rolled oats, brown sugar, plain flour, cinnamon, salt, and roughly chopped pecans. Mix these ingredients thoroughly.

After approximately 45-50 minutes of baking, remove the cake from the oven.

Sprinkle the prepared crumble mixture evenly over the top of the partially baked cake.

Return the cake to the oven for the remaining 15 minutes of baking time, or until the crumble is golden brown and crunchy, and the cake is cooked through. (Tip: Adding the crumble later prevents it from becoming rock hard).

Once baked, remove the cake from the oven. Flip it onto a cooling rack to cool slightly, then transfer it to a serving board.

To make the garnish cream, whip cream with vanilla essence and icing sugar in a stand mixer until it forms soft peaks.

Use a serrated knife to cut slices of the cake, as the crumble is crunchy and a normal knife would struggle.

Form a quenelle of the whipped cream using a hot spoon and place it on top of each slice.

Garnish with edible flowers and fresh mint leaves for presentation, if desired.


Preheat your oven to 160°C fan bake. Line an 8 inch round tin with baking paper and spray with oil.

In your stand mixer or with an electric beater, cream the softened unsalted butter, brown sugar, and vanilla essence until the mixture is light and fluffy.

Add all 3 eggs at once to the creamed mixture and beat until well combined.

Add the plain flour, ground almonds, baking powder, cinnamon, mixed spice, and salt to the mixture.

Take 5 of the 10 feijoas and zest them directly into the milk using a microplane. This feijoa zest adds a lot of flavor to the cake.

Add the milk with feijoa zest to the batter. Mix until just combined.

Pour the cake batter into the prepared 8 inch round tin.

Halve the remaining 5 feijoas. Using a spoon, scoop out the flesh of all 10 feijoa halves directly onto the cake batter in the tin. (Tip: Do not pre-cut the feijoas as they oxidize very quickly; scoop them directly onto the batter right before baking).

Place the cake in the preheated oven and bake for approximately 45-50 minutes.

While the cake is baking, prepare the crumble. In a bowl, combine the melted butter, rolled oats, brown sugar, plain flour, cinnamon, salt, and roughly chopped pecans. Mix these ingredients thoroughly.

After approximately 45-50 minutes of baking, remove the cake from the oven.

Sprinkle the prepared crumble mixture evenly over the top of the partially baked cake.

Return the cake to the oven for the remaining 15 minutes of baking time, or until the crumble is golden brown and crunchy, and the cake is cooked through. (Tip: Adding the crumble later prevents it from becoming rock hard).

Once baked, remove the cake from the oven. Flip it onto a cooling rack to cool slightly, then transfer it to a serving board.

To make the garnish cream, whip cream with vanilla essence and icing sugar in a stand mixer until it forms soft peaks.

Use a serrated knife to cut slices of the cake, as the crumble is crunchy and a normal knife would struggle.

Form a quenelle of the whipped cream using a hot spoon and place it on top of each slice.

Garnish with edible flowers and fresh mint leaves for presentation, if desired.
