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Feijoa, Pear and Ginger Cake – (Gluten Free, Paleo)

Close up of feijoa and pear cake with a slice removed on chopping board with fruit in background.

This delightful feijoa and pear cake has a hint of ginger and cinnamon and is topped with sliced almonds coated in a ginger and maple syrup glaze. It is gluten free and Paleo friendly.

We are enjoying an abundance of feijoas at the moment and making the most of them while their short season lasts! This feijoa cake highlights the unique tart flavour from the feijoas which goes well with sweet pears and warming spices.

I’m definitely in the mood for cosy Autumn baking at the moment, this feijoa cake goes perfectly with a cup of tea or to enjoy as a comforting dessert that is not too heavy.

Close up of feijoa and pear cake with teapot and feijoas and pear in bakground.

We are now into week four of being housebound and it is definitely getting tougher as each week goes by. I hope wherever you are you are managing ok in this bizarre time.

I made this feijoa cake specifically out of coconut flour and almond meal as they do seem to be the only flours that are readily available (in my area) four weeks into our lockdown.

Tip – If you are someone that does not regularly bake with almond meal you may not realise that it is usually not found in the section where you find standard flour in most New Zealand supermarkets. It is usually found in the section by the pre-packaged nuts.

Close up of feijoa and pear cake on white background with fork to the right

Feijoa and Pear Cake Swaps and Variations

  • I used olive oil in this cake, pure not extra virgin works best as it has a milder taste. You could also use coconut oil melted to room temperature before using or butter.
  • You could swap out the pears for apples.
  • If you don’t have dried ginger then you could finely grate fresh ginger, use between 1/2 tsp and 1 tsp depending on your preference for ginger.
  • Any type of brown sugar works best. I used rapadura sugar which is unrefined and is Paleo friendly. You could also use coconut sugar or just plain brown sugar.
  • You can use any milk instead of almond milk.

Other recipe tips

  • You can serve this warm as a dessert or keep as a cold slice. It goes well with natural plain yoghurt or coconut yoghurt or vanilla icecream – dairy free if needed.
  • This cake is best stored covered in the fridge. It should keep for up to 5 days.

If you are looking for other recipes using coconut flour or almond meal you might like to try:

Feijoa and Banana Loaf

Paleo Pumpkin Bread

Pumpkin Chocolate Chip Bars

Lemon Coconut Cakes

Chocolate Raspberry Brownies

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Have a lovely week!

Hope

Close up of feijoa and pear cake with a slice removed on chopping board with fruit in background.

Feijoa, Pear and Ginger Cake – Gluten Free

Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes

A delightful feijoa, pear and ginger cake topped with sliced sliced almonds and a ginger and maple syrup glaze. Gluten Free and Paleo friendly.

Ingredients

Feijoa and Pear Cake

  • 3 eggs
  • 1/3 cup olive oil
  • 2 Tbs almond milk, unsweetened
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/2 cup feijoas, approx 7-8 feijoas
  • 1/3 cup pear, grated, approx 1/2 pear
  • 1 cup almond meal
  • 3 Tbs coconut flour
  • 2 Tbs sugar
  • 1 tsp baking soda
  • 1/4 tsp ginger, dried
  • 1/3 cinnamon, ground

Topping

  • 1/4 cup feijoas, approx 3-4 feijoas
  • 1/3 cup pear, approx 1/2 pear
  • 1/4 cup sliced almonds

Glaze

  • 1 Tbs olive oil
  • 1 Tbs maple syrup
  • 1 tsp vanilla extract
  • 1/8 tsp ginger, dried
  • 1/8 tsp cinnamon dried

Instructions

  1. Preheat oven to 180°C/355°F

Cake

  1. Whisk the eggs in a medium sized bowl.
  2. Add the olive oil and vanilla and whisk again.
  3. Scoop the feijoas out of their skin with a spoon then add into another small bowl with the grated pear, then add into the first bowl with the eggs and olive oil.
  4. Add the remainder of the ingredients for the cake into the bowl and fold in gently.
  5. Pour into a prepared and lined cake tin. I used a 20.5cm/8 inch springform tin.

Topping

  1. Thinly slice the 1/2 pear lengthways and arrange symetrically around the cake.
  2. Peel the feijoas and then slice into thin circles. Place in between the pear around the cake.
  3. Sprinkle the sliced almonds over the top of the fruit.
  4. Quickly whisk the ingredients together for the glaze in a small bowl or cup, drizzle evenly over the cake.
  5. Place in the oven and cook for 25-30 minutes until golden brown. Test with a skewer or toothpick it should be mostly clean with a few crumbs.
  6. Leave to cool for at least 10 minutes before slicing. Serve warm or cold alone or with yoghurt, coconut yoghurt or icecream.
  7. Store covered in the fridge for up to 5 days.

Notes

Please see swaps and variations in blog post if you don't have access to all ingredients.

This cake will make approx 12 slices.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 185Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 12gCholesterol 47mgSodium 125mgCarbohydrates 11gFiber 2gSugar 6gProtein 5g

This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

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