Cake: 3 large feijoas, peeled and sliced
3/4 cup caster sugar
2 large eggs
125g butter, softened
1 teaspoon vanilla essence
1 3/4 cups self-raising flour
3/4 teaspoon each: baking soda, ground cinnamon
Filling: 1 cup cream
2 tablespoons icing sugar
2 large feijoas, peeled and thinly sliced
Topping: icing sugar
Preheat the oven to 180°C. Lightly grease a 23cm cake pan. Line the base with baking paper.
Place the feijoas in a food processor with the caster sugar, eggs, butter and vanilla. Process, until smooth. Scrape into a bowl.
Sift the flour, baking soda and cinnamon. Fold into the feijoa mixture. Do not over-mix.
Tip into the prepared cake pan. Bake for 30-35 minutes, until a skewer inserted in the centre comes out clean. Cool for 5 minutes, remove from the pan and cool on a wire rack. When cold, cut in half through the centre using a sharp, serrated knife.
To prepare the filling, whip the cream and icing sugar together until thick. Spread half on the base of the cake. Top with the sliced feijoas. Cover with the remaining cream and replace the top half of the cake. Dust liberally with icing sugar. Serves about 8.