Feijoa cake
This cake is delicious and so easy to make and it’s a great recipe that will use up some of those delicious feijoas that are so abundant at this time of year.
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Autumn means that feijoas are out in full force here in New Zealand.
At the start of the season, that means fresh fruit for lunches, snacks, in smoothies or featured in a fresh fruit salad. All over you will find neighbourhood kids selling them by the bag full, trying to earn a couple of dollars for pocket money.
But feijoas notoriously have a very short shelf life and within a couple of days that bag that you brought home will be looking a little too big to get through. Luckily feijoas are such an easy fruit to bake with! In the past I have made crumbles, pies, jams and chutneys. They even make a delicious ice cream. But this feijoa cake is an absolute staple. Fresh and rich with just a hint of tang, Autumn doesn’t feel like its really here until this cake has made its way onto our table.
Ingredients
Feijoas– for this recipe you want to use large, fully ripe feijoas. Fresh or frozen will work well. If you use smaller feijoas, then just mash up enough to fill 1 1/2 cups.
Butter – I like to use salted butter, but any type is fine. But you can also use margarine if your budget is tight.
Sugar – Plain white sugar works best for this cake. It lets the tart flavour of the feijoas shine through the best.
Flour – Plain flour is best for this cake.
Eggs – I use a large size 7 egg for this cake.
Freezing feijoas
If you have had an over abundance of both feijoas and feijoa themed baking and you feel like the feijoa mountain is still not going anywhere then do not dispair because they are super simple to freeze.
One of the great things about feijoas is how great they take to freezing.
To do this simply cut the fruit in half and scoop the flesh out into a bowl. Add one tablespoon of lemon juice to prevent browning. Mix well and then transfer into a large snap lock bag. Lay flat in your freezer to freeze. Leave in the freezer for up to 6 months or until you feel the feijoa bug again.
Serving
I love to ice this cake with a lemon and honey icing. It also goes well with vanilla or chocolate icing. You can even serve it with a simple sprinkle of icing sugar or drowned in fresh, hot custard for dessert.
Store this cake in an airtight container for up to 5 days
Ingredients
Method
- Preheat the oven to 160 degrees fan (180 degrees regular)
- Prepare your cake pan I like to use a cm silicone pan with a little butter spread around the crease or a lined tin pan of the same volume
- In a large bowl cream together butter and sugar, beat in eggs one at a time until well combined
- Scoop out feijoa flesh mash using the back of a metal fork and saucer. You should have approx one and a half cups of mashed feijoa once done. Add this to the your bowl and mix in.
- Add the remaining ingredients into your bowl and fold together gently.
- Once combined pour into your prepared pan and bake for 45 minutes of until cooked through.
- Let cool completely and the ice with lemon icing
- In a small microwave safe bowl melt butter and honey. Add in icing sugar a little at a time until tickened
- Add lemon and yellow coloring
- Add remaining icing sugar mixing constantly if it gets too thick mix in a splash of milk to thin out a little.
- Once thick and spreadable taste test.
- Then scrape the icing onto the cake and spread over evenly. I like to then use the rounded end of a knife on a 45 degree angle to then indent a squiggle into the top of the icing.
- Slice cake and share.
Thank you so much for taking the time to read through my recipe for this feijoa cake. I hope you enjoy trying this out for yourself. Please feel free to add any questions or comments bellow. I am happy to help out wherever possible and I would love to hear how this recipe worked out for you.
Crystal Rose
