little feijoa and coconut cakes

Tags

coconut, lemon

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

Makes 6

Ingredients

• 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

Lemon Syrup

• juice of 6 lemons
• 1 cup water
• 1 cup sugar

Method

1. Heat the oven to 160°C (fan bake). Grease and lightly dust with flour six 1-cup-capacity cake tins.
2. In a bowl, beat the butter and sugar with an electric mixer until pale and creamy. Beat in the eggs, one at a time.
3. Stir in the coconut, sifted flour and baking powder.
4. Spoon the mixture into the prepared tins. Arrange a few feijoa slices over the top of each cake.
5. Bake for 30 minutes or until a skewer inserted comes out clean.
6. 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.

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feijoa and cream cheese muffins

Here’s another recipe for muffins that combines cream cheese and feijoas, this time from The Listener (original recipe moved behind a paywall). There is a warning that nuggets of cream cheese and feijoa make these muffins irresistible.

FEIJOA AND CREAM CHEESE MUFFINS

Makes 12

Ingredients

• 1 cup chopped feijoa flesh
• 3⁄4 cup caster sugar
• 75g butter, melted
• 2 eggs, lightly beaten
• 1⁄2 cup sour cream
• finely grated zest and juice of 1 orange
• 2 cups self-raising flour, sifted
• 1⁄2 teaspoon cinnamon
• 125g cream cheese, coarsely chopped
• 1⁄4 cup raw sugar

Method

1. Heat the oven to 200°C. Grease a 12-hole standard muffin tin or line with paper cases.
2. Combine the feijoas, sugar and butter in a bowl. Stir in the eggs, sour cream and orange zest and juice.
3. Add the flour and cinnamon, stirring until just combined. Fold through the cream cheese.
4. Spoon the mixture into the prepared tins and sprinkle with a little raw sugar.
5. Bake for 15-20 minutes until firm and golden brown.