I can’t take any credit for this feijoa shortcake recipe. I got it off my mum, she got it off her best mate, and she got it from some Radio show years ago. It’s done the rounds.
The first time I made it, it was so good we ate it all and made it again the following day.
A dozen or so feijoas.
180g soft butter
1 cup castor sugar
1 large egg
Vanilla essence, splash
250g flour, sifted
1 tsp baking powder, sifted
Preheat your oven to 180. Grease your tin.
Scoop and mash, or peel and slice the feijoas and set them to the side in a bowl (so you don’t loose juice all over the chopping board)
Cream the butter and sugar.
Add the egg and vanilla and beat in.
Add and mix in flour and baking powder.
Press about 3/4 of the cake mix into the bottom of your greased tin. Spoon over the feijoa mixture and all that lovely feijoa juice. Use more feijoa if you need to. You want your fruit layer to be a good amount.
Dot the rest of the dough on top so as it cooks it spreads and the feijoa bubbles up through the cracks and it’s just amazing.
Cook for 40ish minutes in a decent oven with fan bake, or for 60 minutes in a crappy oven like mine that you jam the door shut with the back of the chair.
Serve warm with whipped cream. Or just eat cold the next day as a slice.
* If you bang the butter in the microwave on defrost for a minute or so, it softens it without melting it too much.
* The original recipe added the juice and rind of 1 lemon, plus a tablespoon of castor sugar to the feijoa pulp, then left it to sit. I prefer it with no lemon or sugar because 1) I want it to taste of feijoas and 2) the cake mix is sweet enough, but it’s up to you. Lime would work too.
* Even non-feijoa eating people like this cake.
Got more feijoas? Try our delicious spiced feijoa and coconut cake!
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