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These cool crisp autumn afternoons just beg for something fresh from the oven… I’ve pinned this recipe to the fridge as the first to make as soon as I can secure 10 large ripe feijoas (we have fresh feijoa monsters in this house).

The recipe is credited to celebrated Kiwi chef Hester Guy and found in the archives of Radio New Zealand online. She says the base comes from an old Jewish cookbook and and can be adapted to any fruit depending on the season.

FEIJOA SHORTCAKE

Ingredients

  • 8–10 feijoas
  • rind and juice 1-2 lemons or 1 orange
  • 2 Tbsp sugar
  • 180g butter, softened
  • 1 cup caster sugar
  • 1 large egg
  • vanilla essence
  • 250g flour, sifted with 1 tsp baking powder
  • 2–3 Tbsp flaked almonds (sliced almonds)

Method

  1. Line the base of a 23–25cm spring-form cake tin with non-stick baking paper. Pre-heat oven 180ºC.
  2. Peel feijoas and slice into 10mm rounds, sprinkle with rind and juice of lemons and mix in sugar, leave while mixing base.
  3. Cream butter and sugar, and add egg and vanilla essence and then flour and baking powder.
  4. Press about ¾ of the cake mix into lined cake tin, spoon over feijoas, lemon and sugar mixture.  Break remaining dough into small pieces and dot casually over top of feijoas.  Lastly sprinkle with flaked almonds.
  5. Bake in a preheated oven 180ºC for 45 – 60 minutes.  Reduce temperature if cake is browning too much.
  6. Serve warm with lightly whipped cream.

Note: the original recipe on the Radio New Zealand website doesn’t specify the quantity of vanilla essence… based on similar recipes, I would use 1 teaspoon.

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