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CAKE OF THE MONTH: Feijoa and Poppyseed Upside-Down Yoghurt Cake with Ginger and Honey

This cake is kept deliciously moist thanks to the honey syrup which sinks into it as it bakes. Sharp ginger, tangy feijoas and gently sweet honey offer a sophisticated and unusual flavour marriage. I love the little black specks of poppy seeds.

Order an adapted version of this cake from The Caker online store for all of May or have a go at baking it yourself with the recipe below...

x Jordan


Feijoa and Poppyseed Upside-Down Yoghurt Cake with Ginger and Honey

Serves 12


  • 8 feijoas, halved and fleshed, spooned out neatly
  • 4 tbsp honey
  • 1/3 cup water
  • 2 tsp ground ginger

For the cake:

  • 150g butter
  • 150g brown sugar
  • 1 tsp vanilla extract
  • zest of one unwaxed lemon
  • 3 organic eggs
  • 50g ground almonds
  • 150g plain flour
  • 2 tsp baking powder
  • 2 tsp ground ginger
  • 3 tbsp poppy seeds
  • 1/2 cup greek yoghurt


Heat the oven to 180 degrees celcius and line a 22cm cake tin with baking paper.

First prepare the syrup. Combine honey, water and ginger in a pot over a medium low heat. Cook for 5 minutes, stirring occasionally until the syrup has thickened slightly.

Place your 16 feijoa halves neatly in the bottom of a lined tin and pour about 4 tablespoons of the syrup over.

To make the cake:

In the bowl of an electric mixer, beat the butter, sugar, vanilla and lemon zest until pale and fluffy. Add the eggs and continue to beat for another minute. Gradually add the almonds, flour, ground ginger, baking powder, poppy seeds and yoghurt until well combined, being careful not to over mix.

Pour into the tin, covering the feijoas and bake for approximately 45 minutes, or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean.

Allow the cake to cool for around 10 minutes before turning onto a cooling rack. 

Serve warm with a dollop of crème fraiche. Store in the fridge in an airtight container for up to 3 days.

Happy baking! x