This is the most beautiful moist cake, perfect with a cup of coffee or tea and to make it even better, it is egg free (for those that are allergic to eggs!)
2 cups plain Flour
¾ cup Brown Sugar (packed firmly)
1 tsp Baking Powder
1 tsp Baking Soda
3 tsp Cinnamon (depending on how strong you like your cinnamon, I’ll sometimes even add a 4th tsp)
Approx. 8 - 10 scooped out Feijoas, mashed
½ cup vegetable oil (I use rice bran oil)
½ cup milk (can be substituted with soy, rice milk etc if needed)
Preheat oven to 180 degrees C
Grease a ring tin (a loaf tin can be used, but may need longer to cook).
Combine sifted flour, sugar, baking powder, baking soda and cinnamon.
Mix together Feijoa and oil until well combined.
Add the Feijoa mixture to the dry ingredients. Stir in the milk to create a just-moist mixture.
Place into the pre-greased baking tin and even out.
Bake for 20 - 25 minutes until cooked.
Gently sift some icing sugar over the top.