Feijoa and cinnamon loaf

I decided to put another feijoa recipe up for a few reasons. I like to cook in season, so as the feijoas are falling off the trees around here, it’s a fantastic opportunity to experiment. I also want to show that feijoa is versatile, so next time you stumble across some feijoas, you don’t wonder what you could do with them. Lastly, I love feijoas and I don’t need a reason.

This recipe is great. It’s simple, quick, cheap and delicious. What else could you want? It’s also fantastic for breakfast, brunch or a little snack…mmmmm. Let’s get on with it, shell we?

Ingredients:

• 1 cup peeled & chopped feijoas
• 1 cup boiled water
• 1 cup brown sugar
• 1 tsp cinnamon
• 50g butter
• 1 egg
• 2 cups plain flour
• 2 tsp baking powder

Preparation:

Place feijoas, boiling water, cinnamon, brown sugar and butter into a pot. Simmer for 5 minutes, cool slightly, then beat in your egg, flour, and baking soda.

Pour into a loaf tin & bake in a preheated oven at 180°C for 45-50 minutes.

That’s it. Told you it was simple.

Feijoa and honey cake with buttercream and (more) honey frosting

With the feijoa season in full bloom, I like to make the most of the fruit, by making salsas, jams, chutneys and of course cakes. This time I was lucky enough to get some nice organic honey straight from a bee keeper! So I knew I had to do something amazing with those homegrown feijoas and most delicious honey.

The idea behind this cake was that you would be able to taste the feijoa and the honey. It worked! The cake smelled and tasted fantastic…and the use of honey instead of sugar makes it (almost) guilt free.

Tell me what is your favourite cake? Leave a comment, share a recipe, I’d love to hear it!

Ingredients:

• 80g softened butter
• 3/4 cup honey
• 3 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed feijoas
• 2 cups plain flour
• 1 teaspoon baking powder
• 1 teasoon baking soda
• 1/4 tsp salt
• 1/2 cup milk

For the frosting:

• 1/2 cup unsalted butter, room temperature
• 2 cups powdered sugar
• 1/4 cup honey
• 1/4 cup full-fat sour cream, cold

Preparation:

Preheat oven to 180C and grease the cake tin. Cream the butter and honey until pale. Add eggs one at a time, beating after each. Beat in vanilla.

Fold the feijoas into the mixture. Sieve the flour, baking powder, baking soda and salt. Fold through the milk.

Spoon the cake mix into the tin, bake for 40 minutes or until an inserted skewer comes out clean.

Place the cake on a wire rack and let it fully cool.

Once the cake is cool, make your frosting.

In a medium-sized mixing bowl, beat butter for three minutes with an electric mixer on high speed until light and fluffy.

Mix in powdered sugar a little bit at a time until fully combined.

Mix in honey and sour cream until combined.

Spread or pipe onto cake.

Enjoy.