The humble feijoa can be used in so many different ways. This gingery feijoa cake with a coconutty crumble topping is great warm for dessert or can also be served cold for afternoon tea with a dollop of thick Greek yoghurt or whipped cream.
Use feijoas which are ripe and sweet for this recipe. Mine were freshly gathered from under their feijoa bush by my very good neighbour Gill . They tasted delicious scooped out of their skins and eaten raw but there were so many I couldn't resist creating this recipe.
1 cup of flour
90 grams of butter
4 tablespoons of castor sugar
3 tablespoons of dessicated coconut
750 grams of feijoas
1/4 cup of crystallised ginger ( I used Budarim)
180 grams of softened butter
3/4 cup of castor sugar
1 1/2 cups of self-rasisng flour
3 eggs ( free range)
2 tablespoons of milk
Scoop the feijoa flesh out with a teaspoon. Chop roughly, add the crystalised ginger and let sit to let their flavours mingle while you mix the cake.
For the crumble :
Rub the butter into the flour until it turns into a crumbly mixture. Then stir in the sugar and dessicated coconut.
Beat the butter and sugar till light and creamy
Beat in the eggs one at a time
Stir in the milk
Fold in the flour
Spread the cake batter into a bakign paper lined 24 cm cake tin.
Add a layer of drained feijoas
Sprinkle the crumble over the top
Bake for one hou rin a 180 degree C oven.
Let it cool for a quarter of an hour before turnign it out.
Serve it warm for dessert or leave to cool and have for afternoon tea with a large dollop of cream or thick yoghurt.