NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
Preheat oven to 170° (fan assisted). Line the base and sides of a 23cm square cake tin with baking paper. Mix together chopped feijoas, blueberries, sugar and Gregg's Ground Ginger and set aside.
Step 2
Prepare the crumble topping. Put ground almonds, flour, wholegrain oats and sugar into a mixing bowl. Stir through melted butter. Set aside.
Step 3
Prepare the shortcake. Beat together butter and sugar until pale. Beat in the egg. Mix in flour and baking powder to form a soft dough. Press dough evenly into the base of the prepared tin.
Step 4
Spoon over the prepared fruit to cover the base. Scatter over the crumble mix.
Step 5
Bake for 40-45 minutes until top is golden and base cooked. Leave in the tin for 20 minutes before carefully lifting it out, with the baking paper onto a cake rack to cool. Serve cut into pieces with yoghurt, ice-cream or cream.
Tips
Replace fresh blueberries with frozen blueberries
To make lining the tin with baking paper easier - grease the base and sides with a little oil or melted butter.