By Sophie Colburn
Page views: 34701A great use of feijoas when they are so plentiful! This recipe is submitted by one of our recipe club members.
11 reviews
1C feijoa's pulp
1C boiling hot water
1C Chelsea White Sugar
50g butter
1 egg, beaten
2C self-raising flour
1tsp baking soda
Preheat oven to 180⁰C
Put feijoa pulp, water, sugar and butter in a pot bring to boil then simmer for 5mins. Set aside to cool.
Fold in flour, baking soda and egg. Mix together.
Pour in to a greased loaf tin.
Bake for 50mins or until skewer comes out clean.
I made this recipe for the first time last week, and have made is twice more since then. Everyone absolutely loves it! I added crystallised ginger (as one reviewed suggested), and it was a hit. Definitely recommend this recipe - easy and delicious.
An excellent recipe I have passed on to quite a few people. It is a wetter batter than you might expect, but it all works out deliciously. Would be good made in two small loaf tins, too, because it makes a big loaf. I add a good shake of cinnamon and some bits of cut up crystallised ginger.
This is very easy to make and as I didn't have a large loaf tin I used a cake tin and added crystalised ginger, you could add banana or other fruit pulp in this recipe. The cake/loaf was absolutely delicious, moist and easy to whip up.
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