This delicious recipe for miniature cakes also comes from the New Zealand Listener (now behind a paywall, sorry). A note says, ‘In these little cakes, the feijoa slices caramelise during the cooking, which gives the fruit a more intense flavour that is heightened by the tangy lemon syrup.’
LITTLE FEIJOA AND COCONUT CAKES
- 100g butter, softened
- 1⁄2 cup caster sugar
- 2 eggs
- 1⁄2 cup fine desiccated coconut
- 3⁄4 cup plain flour
- 1 teaspoon baking powder
- 4 feijoas, peeled and sliced
- juice of 6 lemons
- 1 cup water
- 1 cup sugar
- Heat the oven to 160°C (fan bake). Grease and lightly dust with flour six 1-cup-capacity cake tins.
- In a bowl, beat the butter and sugar with an electric mixer until pale and creamy. Beat in the eggs, one at a time.
- Stir in the coconut, sifted flour and baking powder.
- Spoon the mixture into the prepared tins. Arrange a few feijoa slices over the top of each cake.
- Bake for 30 minutes or until a skewer inserted comes out clean.
- Cool the cakes in the tins. Once cold, remove from the tins and saturate with hot lemon syrup.
To make the syrup, heat all the ingredients in a saucepan until boiling, stirring until the sugar dissolves. Simmer hard for 3 to 5 minutes or until thick and syrupy.