Vanilla Caramel Feijoa Sponge with Autumn Fruits

3:10 pm on 8 May 2015


  • 400gm sponge cake
  • 70gm caster Sugar
  • 20ml water
  • 1 vanilla pod, split and seeded
  • 2 feijoa, sliced
  • 2 tamarillo, sliced
  • 2 Taylor Gold pears, cut into 8
  • 100gm buffalo yoghurt
  • 100gm quince jelly
  • chocolate for grating


In a thick based pot heat sugar, water and vanilla seeds to a light caramel colour.

Arrange the slice feijoa over the sliced sponges cake and smoother with vanilla caramel.

On a cake stand arrange the autumn fruits, dollop the buffalo yoghurt and quince jelly.

Offer spoons to your guests and dig in.

Serves four.

From Jesse Mulligan, 1–4pm

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