I live in a small community which sometimes drives me batty but mostly I love. I share this community with some awesome people like Jayne from offthebench. Today she made a cake off the Nourish magazine website which then I photographed and was forced to eat. What a delicious cake even if Jayne tripped while carrying it which caused it to sink a bit in the middle. And the smell wafting through the house as it was cooking was divine.

As a rule I’m not a big fan of crystallized ginger but the subtle flavour with the feijoas is perfect.

So while the cake was not 100% perfect to look at after the tripping incident, the taste was amazing. Thank you Vicki from Nourish Magazine.

1 cup of self raising flour
½ cup coconut
¾ cup sugar
120 g butter, melted
1 teaspoon vanilla paste
2 eggs, lightly beaten
8-10 peeled fejoias, cut in half or thirds (depending on the size)
¼ cup crystallised ginger, finely sliced

Mix all the ingredients except the fruit and ginger in a bowl. Pour this batter into a greased 21cm spring form tin (or smaller if you want a higher cake). Cram pack the top with the fruit then spread the ginger on top. Sprinkle the top with some brown or coconut sugar and coconut ships or threads. Bake in a 180°C oven for one hour. Check it is cooked by inserting a skewer, if it comes out clean the cake is cooked. Serve with a dollop of cream or yoghurt.

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