Feijoa Almond Coconut Cake comes out slightly moist, with incredible flavor and amazing texture. There is nothing difficult to prepare. If you follow the instructions, then the result will certainly delight you.
It is necessary
- - 150 g of feijoa pulp;
- - 150 g icing sugar;
- - 120 g of coconut flakes;
- - 100 g each of almond and wheat flour;
- - 75 g soft butter;
- - 50 ml of sour cream, cream of 20% fat;
- - 2 eggs;
- - juice from half a lemon or lime;
- - 1 tbsp. a spoonful of sugar;
- - 10 g baking powder.
- To fill:
- - 200 ml of coconut milk;
- - 20 g of icing sugar;
- - zest of half a lemon or lime.
Instructions
Step 1
Preheat oven to 160 degrees. Line a round or muffin tin with baking paper. Divide the eggs into yolks and whites. Rinse the feijoa, cut in half, and spoon out the pulp. Cut the pulp into cubes, put in a bowl, cover with lemon or lime juice.
Step 2
Sift flour with baking powder for dough, mix with almond flour, coconut flakes. Whisk the whites with a pinch of salt, add 1 tablespoon of sugar, beat until firm peaks. Combine cream with sour cream.
Step 3
Whisk the softened butter and icing sugar until creamy. Add egg yolks to the mixture, one at a time, mixing well after each. Add dry mixture, cream and sour cream one by one. The cake dough should be thick. Add in portions of protein, then cubes of feijoa with lemon or lime juice, mix. Put the mass in a mold, flatten, put in the oven, cook for 1 hour.
Step 4
Combine all the ingredients for pouring in a saucepan, heat a little. In the finished cupcake, poke a lot of holes with a fork, fill it with heated fill. Cool the finished almond-coconut cake with feijoa, sprinkle with coconut on top for beauty. Serve with tea, milk or coffee.
