Lumberjacks were mostly North American workers in the logging industry who perform the initial harvesting and transport of trees for ultimate processing into forest products.

This cake is inspired by an old-fashioned apple and date cake.  The lumberjack cake is dense, moist and packed with enough energy to get the proverbial lumberjack through from morning tea to lunch.

Feijoas are plentiful in NZ late summer and if you have trees at home, your lawn will often end up laden with them. Our gorgeous neighbour’s Rose & Todd usually gives bags of them away and still end up with loads to use up! We absolutely love feijoas in our household and not only do we use them in baking/jam/chutneys, but we also freeze them for smoothies or to defrost to include in baking at a later stage!

I have renamed my cake and called it a ‘Jumberlack’… why? Because every time I go to say ‘Lumberjack’, it comes out as ‘Jumberlack’….. so I’m going with it!

My Feijoa & Apple Jumberlack cake is a slightly lighter crumb to a traditional lumberjack and has added protein, a reduced amount of sweetness using organic coconut sugar & a lovely combination of warming spices to give this cake a little extra somethin’ somethin’.  As expected, I’ve also included a big overflowing cup of juicy feijoas….

I hope you enjoy this yummy cake!

INGREDIENTS

125 grams Butter                                                

130 grams Organic Coconut Sugar                 

1 Free Range Egg                                       

80 grams Brown Rice Flour                               

50 grams Potato Starch                                    

Tapioca Flour                                     

50 grams Almond Meal                                    

1/4 tsp Guar Gum                                        

1 tsp Ground Ginger                                    

½ tsp Mixed Spice                                        

½ tsp Cinnamon                                           

1 tsp Baking Soda mixed with 1 Tbsn boiling water                                       

1 overflowing cup Feijoas (chopped)                                 

1 Granny Smith Apple (peeled & grated)                             

METHOD

1.     Preheat oven to fan bake 180 degrees Celsius.

2.     Beat softened butter & sugar till light and fluffy.  Beat in the egg.

3.     Gently mix in the dry ingredients.

4.     It may be hard to mix at this stage as the mixture will be quite stiff.  Do not worry!

5.     Add in the fruit and the baking soda with water.

6.     Mix until evenly combined.

7.     Pour into a prepared cake tin (18x18cm) or loaf tin and smooth over or if you’d prefer you can bake into muffins.

8.     Bake cake for 40 minutes.  Muffins will take less time so check at the 20-25 minute mark.

9.     Cool the cake in the tin for 15 minutes before turning out on a wire rack to cool.

10.  Serve with butter, a delicious thick coconut yoghurt or even better a hot cup of tea!

DELISH xx