Serves: 12 (makes 12 slices)
Time to make: 1 hr 10 mins (Hands-on time: 25 mins, Cooking time: 45 mins)
600g ripe feijoas (about 300g flesh)
2 teaspoons brown sugar
1/2 cup water
125g reduced-fat spread
1/2 cup castor sugar
2 eggs, beaten
2 cups self-raising flour
1 teaspoon baking soda
1 teaspoon vanilla essence
1 tablespoon sliced almonds
Step 1 Preheat oven to 180°C. Place feijoa flesh in a small saucepan with sugar and water. Bring to the boil, turn down heat and simmer for 20 minutes until liquid has reduced. Mash with a fork to break up fruit. Set aside to cool.
Step 2 Grease and line a 21cm-round cake tin. In a large bowl beat spread and sugar until light and fluffy. Slowly add eggs and all the remaining ingredients except almonds. Stir until combined.
Step 3 Pour into prepared cake tin and scatter with almonds. Bake for 45 minutes until slightly brown on top and springy to touch. Serve warm with low-fat yoghurt.