Feijoas are my all time favourite fruit. We were lucky enough to buy a house which has an established feijoa tree. We have since planted a couple more as we love them so much. It will take a few years before those trees produce a big yield. Abigail loves collecting all the fallen feijoas and eating a few a long the way. This recipe is a great way to use up some feijoas when you have that abundant supply. The ginger cream is a great pairing with the fresh feijoa slices and fluffly feijoa cake.
– 3 feijoas, peeled and sliced
-3/4 C caster sugar
– 2 eggs
– 125g butter, softened
– 1 t vanilla essence
– 1 3/4 C self raising flour
– 3/4 t baking soda
– 3/4 t ground ginger
– 1 C cream
– 2 T icing sugar (plus extra for dusting cake)
– 1 t ground ginger
– 2 feijoas, peeled and thinly sliced
1. Preheat oven to to 180 °C. Line a 23cm cake tin with baking paper.
2. In a food processor combine feijoas, caster sugar, eggs, butter and vanilla. Process until smooth and transfer to a bowl.
3. Sift flour, baking soda and ginger. Fold into feijoa mixture, be careful not to over mix.
4. Pour into prepared tin and bake for 30-35 minutes or until skewer inserted into cake comes out clean.
5. Leave to cool in tin and then transfer to wire rack to fully cool.
6. Meanwhile prepare filling by whipping cream, icing sugar and ginger together with electric beater until thick.
7. When cake is cold, cut in half through the centre.
7. Spread half of the cream mixture over the base of the cake. Top with sliced feijoas and cover with remaining cream. Replace the top of the cake and dust with icing sugar.