Feijoa and Almond Cake | Cinderella

Feijoa and Almond Cake

20cm x 20cm cake tin (makes 9 squares)
Prep Time
15 min
Cooking Time
40 - 50 mins


2 eggs room temp
1/4 Cup maple syrup (75g)
1/4 Cup melted ghee/oil cooled (50g)
2 Cups Cinderella Almond Meal (180g)
1/4 Cup granulated sugar of choice (60g)
3 Tbsp cornflour or tapioca flour (40g)
2 tsp baking powder
1/2 tsp mixed spice
1 tsp cinnamon
1/4 Cup unsweetened yoghurt of choice
2-3 medium feijoas, peeled and diced (115g)
Extra sugar or feijoa for topping (if desired)


  1. Preheat the oven to 180°C.
  2. Combine all the wet ingredients (excluding yogurt) in a mixing bowl. Stir them together until they are well combined.
  3. In a separate bowl, mix together all the dry ingredients.
  4. Add the dry ingredients to the wet ingredients, mixing as you go. Mix until well combined.
  5. Add the yogurt to the mixture. Mix well to ensure the yogurt is evenly distributed throughout the batter.
  6. Allow the batter to sit for 2 minutes. This helps the flours to absorb.
  7. Fold diced feijoa into the batter until evenly distributed.
  8. Spread batter into a lined square baking dish.
  9. Bake the cake for 40-50 minutes at 180°C, or until a knife inserted into the centre comes out clean. Note: There may be some feijoa residue on the knife, but there should not be any batter sticking to it.
  10. Once baked, remove the cake from the oven and let it cool in the baking dish for at least 15 minutes.
  11. (Optional) Dust the cooled cake with icing sugar or top with a few thin slices of feijoa.

Best eaten fresh, or store airtight in the refrigerator.

Recipe by Lara Flannery @feedinglara.