FEIJOA CAKE with Lemon & Macadamia Icing
This recipe was inspired by a simple feijoa cake my friend Nadia makes every autumn. It is quick to prepare and a great way to use up feijoa that have surpassed their best. If you don't have these little green flavour bombs flowing nearby, use 1 cup chopped ripe pear plus lemon zest for extra zing. Not quite the same, but still delicious.
Ingredients
- 100 g room temperature butter cubed
- 1/3 cup sugar or 4 tablespoons honey
- 2 free-range eggs
- ½ cup yoghurt
- 1 cup scooped feijoa flesh
- 1 ¼ cups white flour gluten-free: use 1 cup rice flour and ¼ cup tapioca flour
- ½ cup desiccated coconut or extra flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Lemon & Macadamia Icing
- ½ cup macadamia or cashews
- 2 tablespoons butter or coconut oil
- 1-2 tablespoons honey
- ¼ cup lemon juice
- 1 tablespoon hot water
Instructions
- Preheat the oven to 170 degrees Celsius. Line and grease a 20cm round cake tin.
- Place the butter, sugar or honey, eggs, yoghurt and feijoa flesh into a food processor and blend to combine. Add the flour, coconut, and baking powder and soda. Pulse half a dozen times until just combined. Pour the batter into the cake tin and bake for 35 minutes until an inserted skewer comes out clean. Cool on a cake rack. See below for icing options.
- This cake is wonderfully moist and will keep for up to three days stored in an airtight container in the pantry.
Notes
Lemon Icing - There is a stall at our local market that I search out every autumn for their freshly cracked macadamias. A favourite treat for my littlest, so I have to be quick to save some for this icing.
Combine the ingredients in a food processor or blender. Blitz into a smooth-ish icing. Depending on the machine, this can take 1-3 minutes, scrape down the sides often and add an extra tablespoon of lemon juice to loosen if needed. Pour on to the cooled cake, spreading out to the edges. Decorate with desiccated coconut.
Combine the ingredients in a food processor or blender. Blitz into a smooth-ish icing. Depending on the machine, this can take 1-3 minutes, scrape down the sides often and add an extra tablespoon of lemon juice to loosen if needed. Pour on to the cooled cake, spreading out to the edges. Decorate with desiccated coconut.