Boring® Feijoa Cake by Léonie Bouchet

Ingredients

(for a 20–22 cm cake tin or small loaf)

• 150 g almond meal flour
• 100 g plain or gluten-free flour
• 100 g raw or cane sugar
• 6g baking powder (1½ tsp)
• 3g fine sea salt (½ tsp)
• 150 g oat milk
• 90g olive oil or melted vegan butter
• 1 tsp vanilla extract (5 g)
• 150 g ripe feijoa flesh or about 8 fruits, diced small
• Option for Topping - fresh feijoa, flaked almonds

Directions

Preheat the oven to 180°C. Line a cake tin or loaf tin with buter/flour or baking paper.

In a bowl, whisk together the almond flour, plain flour, sugar, baking powder and salt.

Add the oat milk, olive oil and vanilla extract into the dry ingredients and mix gently until smooth.

Fold through the diced feijoa.

Pour the batter into the prepared tin.

Bake for 35-40 minutes, until golden and lightly springy in the centre.

Let the cake cool before slicing to allow the crumb to set.

Add a dash of coconut yogurt, finely sliced feijoa.

A tender, fruit-filled cake where feijoa takes centre stage - soft, fragrant and quietly luminous. The crumb is light yet delicate, enriched with almond meal and carried by the gentle creaminess of oat milk and olive oil. As it bakes, the feijoa softens into the batter, releasing its floral, tangy sweetness in subtle pockets throughout. Best enjoyed slightly warm, when the texture is at its most supple and the aroma still lingers - a simple, comforting cake made for slow moments and a cup of tea. Also - consider pear if feijoa is not available. - Léonie Bouchet