Mary’s magnificent feijoa and orange cake

A last-minute cake but no last-minute taste.

A last-minute cake but no last-minute taste.

160604 WE cake mary

POOR Mary — she’s packing to fly to Melbourne to welcome her latest grandchild when the phone rings.

“I’ve been meaning to get that fabulous feijoa cake recipe from you before the end of the feijoa season,” her friend says.

“Have you got time to email it to me before you get on the plane tomorrow?”

“Sure,” says Mary. “No problem.”

“And would you have time to make it too, and send us a photo of the finished product for the Weekender?” the cheeky friend asks.

There’s a millisecond delay while Mary calculates the amount of time she’s got left before she gets on the plane and the number of jobs yet to do.

“Sure,” says the unflappable Mary.

“No problem, and I’ll put it in the freezer so you can take it away with you at Queen’s Birthday Weekend if you like.”

What a mate, and here’s the recipe. It’s delicious!

INGREDIENTS


100gms butter
½ cup sugar
1 tbsp golden syrup
1 egg
1 tsp baking soda
2 tbsps hot water
1¾ cups flour
2 tsps baking powder
1 cup feijoa pulp
Grated rind and juice of one orange
4 tbsps demerara sugar.
2 tbsps chopped nuts

Method
In a food processor or large bowl, mix butter and sugar till creamy.
Add golden syrup and egg.
Mix together baking soda and hot water, add to mix.
Finally add flour baking powder and feijoa pulp. Don’t over mix.
Pour into 21cm cake tin that has been greased and lined with baking paper. Bake at 160 degrees C for 45 minutes.
Mix together the grated rind and juice of orange with the demerara sugar, pour over cake and put back into oven for another 15 minutes, or until you think it is cooked.
Sprinkle top with 2 tbsps of chopped nuts.
Cool and enjoy.

POOR Mary — she’s packing to fly to Melbourne to welcome her latest grandchild when the phone rings.

“I’ve been meaning to get that fabulous feijoa cake recipe from you before the end of the feijoa season,” her friend says.

“Have you got time to email it to me before you get on the plane tomorrow?”

“Sure,” says Mary. “No problem.”

“And would you have time to make it too, and send us a photo of the finished product for the Weekender?” the cheeky friend asks.

There’s a millisecond delay while Mary calculates the amount of time she’s got left before she gets on the plane and the number of jobs yet to do.

“Sure,” says the unflappable Mary.

“No problem, and I’ll put it in the freezer so you can take it away with you at Queen’s Birthday Weekend if you like.”

What a mate, and here’s the recipe. It’s delicious!

INGREDIENTS


100gms butter
½ cup sugar
1 tbsp golden syrup
1 egg
1 tsp baking soda
2 tbsps hot water
1¾ cups flour
2 tsps baking powder
1 cup feijoa pulp
Grated rind and juice of one orange
4 tbsps demerara sugar.
2 tbsps chopped nuts

Method
In a food processor or large bowl, mix butter and sugar till creamy.
Add golden syrup and egg.
Mix together baking soda and hot water, add to mix.
Finally add flour baking powder and feijoa pulp. Don’t over mix.
Pour into 21cm cake tin that has been greased and lined with baking paper. Bake at 160 degrees C for 45 minutes.
Mix together the grated rind and juice of orange with the demerara sugar, pour over cake and put back into oven for another 15 minutes, or until you think it is cooked.
Sprinkle top with 2 tbsps of chopped nuts.
Cool and enjoy.

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