It’s that time of the year when the feijoas are carpeting the ground and there is a need to use them.
I have been making my favourite muffins and loaf.
This is another recipe; a lovely cake that is best served as a desert or café style afternoon tea. It can be served warm or cold.
This is another recipe; a lovely cake that is best served as a desert or café style afternoon tea. It can be served warm or cold.
120gr butter
180gr sugar
½ cup sultanas
2 eggs
180gr flour
180gr flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp mixed spice
1 ½ cups peeled and sliced feijoas (8 medium approx.)
Cream until light and fluffy the butter and sugar.
Add the eggs and beat well adding a tablespoon of the flour with each egg so as not to curdle the mixture.
Add sultanas and beat slightly.
Add sifted dry ingredients and prepared feijoas and fold in gently. The mixture will be ‘lumpy’ rather than ‘runny’.
Spoon into a greased tin (I use a ring tin) and bake for 50-60 minutes at 180°C.
Serve with a dusting of icing sugar and cream or yogurt.
Wish I had had a piece now. I love feijoa and it looked delish
ReplyDeleteOH that looks Delish yum !! though iv never herd of feijoas before ? i'll have to go google them :-)
ReplyDeleteIt is rather moreish I must admit.
ReplyDeleteNot sweet in a sickly way but a nice cake to keep going bake too!!
Heidi in some countries the feijoa is called "pineapple guava".
oh ok now i know what you mean hmmm yum!!
ReplyDeleteThe cake looks nice and moist. I guess you could have it warm with a little custard perhaps? Maa
ReplyDeleteExactly Maa!! Especially as it is an early winter fruit
ReplyDeleteHow much flour is in this recipe?
ReplyDeleteWell noticed Abundance sorry about that. 180gr of flour and I have edited the recipe
ReplyDelete