The Waikato Times has a page titled The best feijoa cake ever and readers’ other favourite recipes. This chocolate feijoa cake is the feature recipe and there are a host of other recipes for jams, sorbet, muffins, smoothies etc.
This recipe is attributed to Waikato Times librarian Keri Anderson who describes it as the “best feijoa cake EVER!”
CHOCOLATE FEIJOA CAKE
- 185g butter, softened
- ¾ cup caster sugar
- 2 free-range eggs
- 1½ cups peeled, sliced feijoas
- 2 tbsp brown sugar
- ½ tsp cinnamon (first measure)
- 1½ cups self-raising flour
- ½ tsp baking soda
- ½ cup cocoa powder
- ½ tsp cinnamon (second measure)
- ½ tsp ground nutmeg
- ½ cup sour cream
- Lightly oil or spray a 20cm ring tin. Line the bottom of the tin with strips of baking paper. Heat the oven to 180°C.
- Peel ripe feijoas (depending on size – approx 8 egg-sized feijoas) with a sharp knife. Slice each feijoa in half lengthwise, then slice thinly.
- Measure 1½ cups of the sliced fruit and place in a bowl with 2 tbsp brown sugar and the first ½ tsp cinnamon.
- Cream the softened butter and caster sugar in a small bowl with an electric beater.
- Beat in the eggs one after the other, then transfer the mixture to a large bowl.
- Stir in the prepared feijoas, sifted flour, baking soda, cocoa, second measure of cinnamon and the nutmeg alternately with the sour cream in two batches.
- Transfer the batter into the prepared pan and smooth the top evenly.
- Bake at 180°C for 45-50 minutes, or until a skewer exits cleanly from the middle of the cake.
- Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking paper. Allow to cool completely.
- Cover the top and sides with the chocolate glaze.
For the chocolate glaze
- 130g dark chocolate
- 40g butter
Place in a small microwave proof bowl and heat on 50 per cent power for about 1 minute. Whip with a knife until smooth and shiny.