Monday, May 18, 2009


Feijoa season is upon us. They're only in season for a couple of months (sadly), during which time they are in abundance. One of the few things we miss about the little house we rented when we first moved here is the feijoa trees in the garden. The Daughter used to pick a bowl full of 'jojos' to have for breakfast everymorning. We love the wee house we bought last year, and planted feijoa trees. Not quite sure how long they'll take to produce fruit though.
I made this cake for The Husband to take to work, to thank his colleague for the big bucket of feijoas she gave us from her garden. Recipe is Allyson Goften's.

Feijoa and coconut cake.
150 grams butter
1 1/2 cups caster sugar
4 eggs, separated
2 cups desiccated coconut
2 cups S.R.flour
1 tsp baking powder
pinch salt
1 cup milk
1 cup peeled and chopped feijoas

Beat the butter and sugar together until creamy. Beat in the egg yolks. Fold in the coconut and sifted dry ingredients with the milk and fruit. Beat the egg whites until stiff and fold into the cake mixture. Turn into a well-greased and lined 23 or 25cm cake tin. Bake at 180C for 1 hour or until cooked. Cool for 10 minutes before turning out.


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