Feijoa cake
Serves 8 - 10 Preparation time: 30 minutes Cooking time: 35 minutes
This recipe was inspired by a simple feijoa cake my friend Nadia makes every autumn. It is quick to prepare and a great way to use up feijoa that have passed their best.
If you don’t have these little green flavour bombs flowing nearby, use 1 cup chopped ripe pear plus lemon zest for extra zing. Not quite the same, but still delicious.
100g room temperature butter, cubed
cup sugar or 4 tablespoons honey 2 free-range eggs
cup yoghurt 1 cup scooped feijoa flesh 1 cups white flour (gluten-free: use 1 cup rice flour and cup tapioca flour)
cup desiccated coconut or extra flour 1 teaspoon baking powder
teaspoon baking soda
Preheat the oven to 170 degrees Celsius. Line and grease a 20cm round cake tin.
Place the butter, sugar or honey, eggs, yoghurt and feijoa flesh into a food processor and blend to combine. Add the flour, coconut, and baking powder and soda. Pulse half a dozen times until just combined. Pour the batter into the cake tin and bake for 35 minutes until an inserted skewer comes out clean. Cool on a cake rack. See below for icing options.
This cake is wonderfully moist and will keep for up to three days in an airtight container. macadamias. A favourite treat for my littlest, so I have to be quick to save some for this icing.
cup macadamia or cashews 2 tablespoons butter or coconut oil 1-2 tablespoons honey
cup lemon juice 1 tablespoon hot water
Combine the ingredients in a food processor or blender. Blitz to a smooth-ish icing.
Depending on the machine, this can take 1-3 minutes, scrape down the sides often and add an extra tablespoon of lemon juice to loosen if needed. Pour on to the cooled cake, spreading out to the edges. Decorate with desiccated coconut.