The latest table linen collection from Bonnie and Neil arrived this week. Already I'm eyeing up some of the linen napkins to add to my ever-growing napkin collection. Enough is never enough here. Figs and pansies and hand-painted florals. It's lush and the colours are beautiful.
We had some fun styling the collection for these photos. Abbey made this delicious feijoa cake and I was told to get on and take the photos as quickly as possible so that we could all get on and eat the cake.
There is nothing as lovely as a table set with a beautiful Bonnie And Neil tablecloth and napkins. The anticipation of a lovely gathering with friends and family, the conversation, the food, the laughter, is everything and a beautifully set table really completes the get together. Whether it's a special occasion, a family dinner, a long weekend lunch, or a midweek takeaway, when a table is set with intention, even the smallest occasion becomes a memorable one.
The recipe is actually one of Al Brown's and was originally published on RNZ.
Ingredients
130g unsalted butter – rough chopped
¾ cup sugar
2 eggs
1 tsp almond or vanilla essence
1 ⅓ cup flour
2 tsp baking powder
Pinch of salt
40g ground almonds
225g sour cream
500g ripe feijoas – skinned and cut in half
1-2 Tbsp sugar
1 tsp cinnamon
Instructions
- Preheat your oven to 180 degrees.
- Butter and line a 22cm cake tin with baking paper.
- In a cake mixer with a whisk attachment, add the butter and sugar. Whisk to cream the butter until pale light, about ten minutes.
- Add the eggs one at a time, until each on is incorporated followed by the essence.
- Next add the sifted flour, baking powder, salt and ground almonds, followed by the sour cream. Fold into the butter and egg mix.
- Spoon the thick cake batter into the prepared cake tin.
- Now carefully press the feijoa halves halfway down into the batter.
- Finally, take the sugar and mix through the cinnamon then sprinkle on top.
- Place the cake in the centre of the oven, cook for 50 minutes or so. Serve warm with a dollop of cream.
