Feijoa Crumble Slice Recipe NZ
The slice is right - especially when it's filled with feijoas and toasted almonds. Made with our Edmonds Standard Grade Flour, this slice is perfect for afternoon tea or even a cheeky dessert with a big scoop of vanilla ice-cream.
Ingredients
Cake:
- 150g Edmonds Standard Grade Flour
- 2 teaspoon Edmonds Baking Powder
- 50g sugar
- 1 free-range egg
- 60mL Meadow Fresh Cream
- 1 teaspoon vanilla essence
- 90g butter, melted (or Olivani Spread)
- 225g feijoa pulp, roughly chopped
Crumble topping:
- 50g Edmonds Standard Grade Flour
- 1 teaspoon ground cinnamon
- 2 Tbsp soft brown sugar
- 1 Tbsp sugar
- 40g cold butter, cubed (or Olivani Spread)
- ⅓ cup sliced almonds (for sprinkling)
30x20cm baking tin, greased and lined
Method
Cake:
- Preheat the oven to 180°C bake.
- In a large bowl, sift the flour and baking powder then add the sugar and stir together.
- In a separate bowl, whisk together the egg, cream, vanilla essence and melted butter.
- Add the wet ingredients to the dry and fold together until well combined.
- Pour the mixture into the prepared baking tin and spread out evenly.
- Scatter the feijoa pulp over the top of the mixture and press in gently.
Crumble:
- Place all the ingredients (except the almonds) in a small bowl and rub the butter in until the mixture resembles wet sand.
- Sprinkle the crumble topping evenly over the fruit and scatter over the sliced almonds. Bake for 35 minutes until golden and a skewer inserted in the centre comes out clean.
