This slice sounds oh so simple to make – just the thing to whip up for afternoon tea on a cool autumn afternoon when the feijoas are falling from the tree. Or any time of the year, if you’re lucky enough to have some fruit suspended in syrup or lingering in the deep freeze.
Just thinking about this has made me realise that while it is so easy to grab a lot of produce all year round (and the flavour suffers so much), the feijoa remains truly seasonal. And how satisfying it is to bite into the first feijoa of the year after such a long period thinking and craving and dreaming…
This recipe comes from the New Zealand Women’s Weekly website.
FEIJOA & ALMOND SLICE
- ½ cup caster sugar
- 125g butter, melted
- 1 teaspoon vanilla essence
- 2 large eggs
- 2 cups self-raising flour, sifted
- 8 medium feijoas, peeled and thickly sliced
- ½ cup flaked almonds
- icing sugar, to dust
- Heat oven to 170°C fan bake. Grease a 17 x 27cm slice tin and line with nonstick baking paper, leaving an overhang on all sides.
- Beat sugar into melted butter until sugar dissolves. Beat in the vanilla and eggs. Stir in flour and then stir in feijoas.
- Spread mixture into prepared tin and scatter with almonds. Bake for 45 minutes then transfer to a wire rack to cool. Dust with icing sugar and cut into squares.