As it is the season, and when pressed with abundance of fejioa one must try new recipes. This one was easy to make and came out nice and moist and most importantly the feijoa flavour came through. This recipe is by Susan Fleischl taken out of ‘A Treasury of New Zealand Baking’ available at Whitcoulls in NZ. It is my favourite baking book at present and I do a lot of baking. By the way I halved the ingredients listed below as it makes two loafs.
A reader told me that they made this loaf using half banana and half feijoa. I have also used this purely as a banana cake, and it came out great.
- 460g standard flour
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- 3 eggs
- 420g caster sugar
- 330ml vege oil (I used rice bran oil)
- 30ml vanilla essence
- 125 ml buttermilk (I used plain yogurt)
- 1 1/2 cup feijoas, peeled and mashed (easy in the food processor)
- 1 cup desiccated coconut
Preheat oven to 170 degrees C. Grease two 20 cm by 10 cm loaf tins and line the bottom with baking paper. Sift dry ingredients (apart from coconut). Beat eggs, sugar, oil, vanilla and buttermilk or yogurt in another bowl until smooth. Gently combine dry and wet ingredients. Fold in feijoa and coconut. Bake for 40 min (the recipe said 50min but that was too long for mine) or until skewer comes out clean. Cool in tin for 10 min before turning out. Serve in slices.
I made my own lemon icing recipe and placed it on to it.
The final fold
Into the tin
The final result