Feijoa Cake
What to do with all these neighborhood feijoas? Eat them fresh, of course, freeze them for smoothies later (with banana, yogurt, and cinnamon), jam them, and make feijoa cake. I've tried and enjoyed all those options so far, and here's a good recipe for the latter.
As usual, c = metric cup (250 mL), T = metric tablespoon (15 mL), and t = metric teaspoon (5 mL).
Ingredients
- 125 g butter
- 110 g raw sugar
- 2 eggs
- 450 g feijoa flesh
- 200 g wheat flour
- 2 t baking powder
- ¼ t salt
- 1 t cinnamon
- ¼ t ginger powder
Directions
- Preheat an oven to 170°C fan bake with a 23 cm cast iron fry pan inside.
- Cream the butter and sugar.
- Beat in the eggs.
- In a separate bowl, mix the dry ingredients, then fold them into the wet ingredients.
- Fold in the feijoa flesh.
- Remove the hot fry pan from the oven, oil or butter it well, spoon in the batter, and smooth the top.
- Bake until golden brown and set in the centre, about 40 minutes.
I'm developing a grain-free version now and will update you on the results.
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