Feijoa season is the most anticipated season for me. It always comes at a time of year when our fruit trees have pretty much finished, the garden is gearing up to slowing down and the arrival of feijoas is like the final hooray.
You either love or hate the fruit, you either grew up with them or you didn’t. We were fortunate because my parents came from the North Island where feijoas bushes acted as fencing for so many houses and our cousins would send banana boxes down to us. When we’d take this fruit to school it was really interesting because nobody had ever seen them before.
When feijoas are overwhelming the kitchen, I have a plethora of recipes to try and use them up with and this recipe has been a firm favourite this feijoa season.
Feijoa, coconut and lemon loaf
Serves 8-10
Ingredients
370grm feijoa pulp
120grm desiccated coconut
Zest/juice 3 lemons
185grm butter-softened
280grm sugar
3 eggs
340grm flour
2tsp baking powder
1 1/2tsp baking soda
1 1/4C plain yoghurt
Method
In a large bowl mix the pulp, coconut and lemon juice and leave to stand for 10mins.
Preheat oven to 180’C and line your loaf tin or grease and dust with flour-totally up to you.
In a stand mixer beat butter and sugar together till light and creamy, beat in eggs one at a time beating well between each egg.
Into the feijoa mix add in the yoghurt then fold in butter mix and lastly fold in the dry ingredients.
Pour into prepped tin and bake for 40-45mins or till skewer comes out clean.
Leave to stand till cold and then turn out to cool completely.
Ice with a lemon buttercream or a basic lemon glaze or leave nude which is still beautiful and tasty.
This recipe makes beautiful muffins about 24 or one large cake works too and icing with a cream cheese icing is delicious.
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