Tis the season! So I’m a big fan of this highly perfumed fruit, everyone knows this. But apart from gorging oneself on them raw, it can be hard to know how use them up. Muffins, cakes and chutneys are my preference.
I’ve got a really good chutney recipe on my blog if you’re keen to give it a go, I highly recommend it as do a lot of others ..
If you’re into sweet things, this is a goodun and simple too.
125g soft butter
1 c white sugar
2 large free range eggs
1 tsp vanilla essence
1/2 c milk
1 & ¼ c white high grade flour
2 t baking powder
1t Mixed spice
2 c peeled & halved Feijoa (Cut in half and scoop out the innards)
2T brown sugar mixed with 2T pecans and 1t cinnamon
Beat butter and sugar until light and fluffy. Add eggs and beat s’more. Sift flour, spice and BP into egg and sugar mixture. Gently fold milk into the batter. Lastly add vanilla essence. Be careful not to over mix the batter here.
Pour into a lined 20x30cm deep cake tin.
Place feijoas on the surface of the cake batter, pointed end down, and push down until top is level with cake batter.
Sprinkle with the sugar / nut mixture.
Bake at 180 degrees C for 50 minutes or until cake springs back when lightly touched.
Serve warm or cold. If warm: serve with softly whipped cream. If cold: dust with icing sugar.