Feijoa and Stem Ginger Upside-down Cake

Feijoa and Stem Ginger Upside-down Cake

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Medium
  • Vegetarian
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 12 people
  • Recipe course: Desserts

Made with these products:

Recipe for Kenwood by Jordan Rondel


Serves 12:

Ingredients for the base of the cake:

  • 75g butter, softened
  • 100g light muscovado or soft brown sugar
  • 12 feijoas, halved and flesh scooped out

For the cake:

  • 150g butter, softened
  • 100g muscovado or soft brown sugar
  • 1 tablespoon vanilla extract
  • 3 organic eggs
  • 150g plain flour
  • 50g ground almonds
  • 2 tablespoon baking powder
  • 2 tablespoon ground ginger
  • ½ cup Greek yogurt
  • 2 balls stem ginger, finely chopped

To serve:

  • Liquid cream


  1. Preheat the oven to 170ºC fan bake. Grease and line a 22cm cake tin.
  2. First, make the caramel. Melt the 75g butter in a saucepan over a medium heat. Add the sugar, stirring occasionally until it dissolves, this will take about 3 - 4 minutes.
  3. Pour the caramel straight into the lined tin and arrange the feijoa flesh, cut side down in it.
  4. Next make the cake batter. In the bowl of your kMix stand mixer, using the folding tool, cream the butter and the sugar until pale and fluffy.
  5. Add in the eggs, one at a time, beating between each addition.
  6. In 2 parts, add in the flour and ground almonds and mix until just combined.
  7. Fold in the baking powder and ginger. Follow with the yogurt and finely chopped stem ginger and do a final mix. Be careful not to overmix.
  8. Spoon the batter over the fruit in the tin, smoothing it with a spoon to make it flat on top.
  9. Bake for approximately 40 minutes or until the cake is golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.
  10. Allow the cake to cool for around 20 minutes before turning out onto a serving plate.
  11. Serve the cake warm with a generous amount of liquid cream.
  12. Refrigerate in an airtight container for up to 3 days.

Post a comment