Feijoa & Apple, Almond Sponge Pudding.

Feijoa & Apple, Almond Sponge Pudding. Stewed autumn fruit, sprinkled with toasted almonds & baked under a golden almond flavoured sponge.

SPONGE TOP:
250 grams butter
1 cup castor sugar
2 teaspoon almond essence
4 medium-sized eggs (I used size 6’s)
2 cups flour
4 teaspoons baking powder
1/4 cup milk

FRUIT FILLING:
5 medium-sized tangy cooking apples, like Granny Smiths or Braeburn (approx 800 grams)
1/4 cup white sugar
25 grams butter
2 tablespoons lemon juice (approx 1 medium-sized lemon)
1 teaspoon of vanilla extract or the seeds from a 5 cm (2 inch) vanilla bean
13 – 16 medium-sized feijoas (approx 800 grams)

View the full recipe at Tania’s Kitchen →