Feijoa and white chocolate combine in this gorgeous cheesecake to give you a dessert that will delight the whole family. Plus, there is no baking involved - just whip it up in the morning, pop it in the fridge to chill and you're good to go.
Cook time: 1h 0 min
Serves: 8
Ingredients
Cake
| 150 grams | plain flour |
| 90 grams | Anchor Butter, melted |
| 60mL | Anchor Fresh Cream |
| 2 teaspoons | baking powder |
| 1/2 teaspoon | mixed spice |
| 50 grams | sugar |
| 1 free-range | egg |
| 1 teaspoon | vanilla essence |
| 75 grams | rhubarb, roughly chopped |
| 75 grams | feijoa pulp, roughly chopped |
Crumble topping
| 50 grams | plain flour |
| 1 teaspoon | ground cinnamon |
| 2 tablespoons | soft brown sugar |
| 1 tablespoon | sugar |
| 40 grams | cold Anchor Butter, cubed |
Method
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Cake
- Preheat the oven to 180°C bake
- In a large bowl, sift the flour, baking powder and mixed spice, then add the sugar and stir until fully combined.
- In a separate bowl, whisk together the egg, Anchor Fresh Cream, vanilla essence and melted Anchor Butter.
- Add the wet ingredients to the dry and fold together until well combined.
- Pour the mixture into the prepared cake tin and spread out evenly.
- Scatter the feijoa and rhubarb over the top of the cake mixture and press in gently.
Crumble
Place all the ingredients in a small bowl and rub the butter in until the mixture resembles wet sand.
Sprinkle the crumble topping evenly over the fruit, then bake the cake for 35-40 minutes until golden and a skewer inserted in the centre comes out clean.
