I was never a fan of loaves, but I have changed since I did the honey loaf. Today, I did a feijoa loaf, and the result? It has that distinct sharp feijoa zing ;) Not too doughy and not too cakey, was just right.
First, you will need to cook feijoas in a little sugar until pulpy and thick. Blend it with a stick blender. At this stage, you can use this puree for just about anything, from ice cream to yoghurt to an autumn trifle perhaps?
As usual, if you need this recipe or any other recipes, flick me an email nzbakingdiary@gmail.com
Since this post is viewed a lot and many requests for the recipe so, I will post the recipe here for all of you to enjoy :)
ReplyDelete60 Butter and 1 cup caster sugar, cream them together and add 3 eggs and beat for a minute. Then add 1 cup flour, 1 cup almond meal and 1 teaspoon baking powder. Fold in 1/2 cup of feijoa pulp. Bake at a moderate 160C until golden.
To make a feijoa pulp: peel feijoas (as many as you like) and place them in a pot. Add half of its weight white sugar and simmer o low heat until its thick. You can blend it at this stage to get a smoother pulp.