Dangerously delicious feijoas

Feijoa Walnut Cake. Pictures by Justine Tyerman

WITH feijoas falling thick and fast like large green hailstones from our trees this year, it was time to put out an APB for a recipe to use these seasonal treats.

My foodie friend obliged with this feijoa walnut cake recipe along with feijoas in a syrup to accompany the dish.

It looked so good, we spent some time indulging in a little “foodtography”, trying to get the right light and angle to show off the magnificent cake.

After 20 minutes, the men were getting a bit tetchy. They were not remotely interested in how the cake and the syrup looked on the plate with icecream and artistically-cut fresh feijoas. They just wanted to eat the thing.

Be warned — it is dangerously delicious.

Feijoa Walnut Cake

INGREDIENTS:
2 cups peeled and diced feijoas
100g walnut pieces
150g sultanas
230g sugar
100g butter, melted
1 egg
150g self-raising flour
2 teaspoons mixed spice
Icing sugar
Whipped cream

METHOD:
• In a large bowl, mix together the feijoas, walnuts, sultanas and sugar. Beat the egg and the melted butter together and stir into the fruit and sugar mixture.
• Sift in the flour and mixed spice and stir lightly until just combined. Do not overwork. • Spoon the batter in a very well greased 20 to 22cm diameter cake tin and bake at 180C for 45 to 50 minutes or until a skewer comes out clean. Cool in the tin before turning out.
• Sieve icing sugar over the top and serve the cake with icecream or whipped cream.
• If you have an abundance of feijoas, make this thick sugar syrup to serve with the cake.
• Boil one cup of water with one cup of sugar, add lemon juice and some strips of rind. Pour over feijoas and stir through.
— Cake recipe adapted from The Feijoa Recipe Book by Wyn Drabble

WITH feijoas falling thick and fast like large green hailstones from our trees this year, it was time to put out an APB for a recipe to use these seasonal treats.

My foodie friend obliged with this feijoa walnut cake recipe along with feijoas in a syrup to accompany the dish.

It looked so good, we spent some time indulging in a little “foodtography”, trying to get the right light and angle to show off the magnificent cake.

After 20 minutes, the men were getting a bit tetchy. They were not remotely interested in how the cake and the syrup looked on the plate with icecream and artistically-cut fresh feijoas. They just wanted to eat the thing.

Be warned — it is dangerously delicious.

Feijoa Walnut Cake

INGREDIENTS:
2 cups peeled and diced feijoas
100g walnut pieces
150g sultanas
230g sugar
100g butter, melted
1 egg
150g self-raising flour
2 teaspoons mixed spice
Icing sugar
Whipped cream

METHOD:
• In a large bowl, mix together the feijoas, walnuts, sultanas and sugar. Beat the egg and the melted butter together and stir into the fruit and sugar mixture.
• Sift in the flour and mixed spice and stir lightly until just combined. Do not overwork. • Spoon the batter in a very well greased 20 to 22cm diameter cake tin and bake at 180C for 45 to 50 minutes or until a skewer comes out clean. Cool in the tin before turning out.
• Sieve icing sugar over the top and serve the cake with icecream or whipped cream.
• If you have an abundance of feijoas, make this thick sugar syrup to serve with the cake.
• Boil one cup of water with one cup of sugar, add lemon juice and some strips of rind. Pour over feijoas and stir through.
— Cake recipe adapted from The Feijoa Recipe Book by Wyn Drabble

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