WARNING! This recipe has failed several times – see comments below. The original website has disappeared. I am leaving it here for now as it looks like a spectacular cake, while I search for a successful modified or correct version – avoid until further notice.]
The lovely ridged shape of a bundt cake just screams dessert, or perhaps a very special afternoon tea. The fluted and grooved patterns are based on traditional ceramic forms used in Germany, Austria and Hungary in the first half of last century. The aluminium bundt pan available these days really elevates a cake with that elegant and distinctive shape. If you want to use a plain old ring tin, then you should be safe but watch cooking times carefully just to be sure.
This recipe came from a New Zealand website called Easy Green Living [which has since disappeared].
EASY CHOCOLATE FEIJOA & BANANA BUNDT CAKE
Ingredients
- 1.5 cups of peeled and mashed feijoas
- 1 mashed all good banana, better if slightly over ripe
- ¾ cup brown sugar
- 1 free range egg
- 1 cup of flour [looks like it should be 1 and 3/4 cups]
- 1 cup of sugar
- ¾ cup cocoa powder (Fairtrade preferably)
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract.
- 100g melted chocolate (fairtrade or organic)
Method
- Preheat oven to 180°C/350°F and grease a bundt pan ready for the mixture.
- Combine flour, sugar, cocoa powder, baking powder, baking soda and salt in a bowl.
- Mix the feijoas, mashed banana and brown sugar together and add the buttermilk. Add the beaten egg, then stir in the vanilla extract and the oil.
- Gradually add the flour mixture to the liquid until combined. Use a folding method as this will ensure a lighter cake.
- Pour the mixture into the bundt pan and bake for an hour or so or until you are happy that the cake is cooked through. A skewer placed in the centre of the cake and drawn out clean indicates that the cake is cooked.
- Cool the cake thoroughly on a wire rack.
- Melt the chocolate either in a microwave or over a double boiler and pour over the cake.
- Allow to set before serving with vanilla ice cream.
FEIJOA FEIJOA 
Not happy…. Did not work and wished I’d read the comments!! It’s a mess and been in for 1.5 hours. Chewy top, custards Middle. Not burnt thankfully. Think both the sugar and flour measurements are off somewhat. Won’t be making it again. Couldn’t afford the ingredients again. 😒
Well, what’s the verdict?? I wanted to make this and only by a fluke saw these comments!!
I made this and it didn’t work at all! Not sure if I did something wrong, but I also can’t see how a cake can have only 1cup of flour, especially with the amount of wet fruit in it? I could not get it to “clean skewer” stage, and just ended up with a burnt top and a centre that was more the consistency of custard than cake!
Bah. I’m really sorry to hear that Sarah. This sounds fantastic and I’ve seen it around on a couple of blogs, all with great photos. I’ve just updated the link because Easy Green Living had moved it and the recipe there does say one cup of flour. I checked Gourmet Recipes’ version [dead link] and they have 1 and 3/4 cups… . The recipe she adapted it from [now a porn site] says 1 and 3/4 cups too but everywhere else it is just one. Looks like I’ve copied a mistake. I’ll put a note on the recipe as a warning… and if I can’t get it to work myself, I’ll remove it. Thanks for letting me know. I feel terrible for wasting your time. How frustrating.
No worries at all Juliana! It’s always good to have some failures I reckon to remind you why some things work and some things don’t! I had thought that if I ever made it again I’d put 2c in, so good to know the other recipes say 1 3/4.