chocolate feijoa cake

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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

Ingredients

  • 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

Method

  1. 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.
  2. Peel ripe feijoas (depending on size – approx 8 egg-sized feijoas) with a sharp knife. Slice each feijoa in half lengthwise, then slice thinly.
  3. Measure 1½ cups of the sliced fruit and place in a bowl with 2 tbsp brown sugar and the first ½ tsp cinnamon.
  4. Cream the softened butter and caster sugar in a small bowl with an electric beater.
  5. Beat in the eggs one after the other, then transfer the mixture to a large bowl.
  6. 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.
  7. Transfer the batter into the prepared pan and smooth the top evenly.
  8. Bake at 180°C for 45-50 minutes, or until a skewer exits cleanly from the middle of the cake.
  9. Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking paper. Allow to cool completely.
  10. 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.

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passionfruit-roasted nashi with feijoa fool

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Have you found the New Zealand Herald’s Food Hub yet? I love the revamped access to all their great recipes with the photo gallery format and the creator’s name making for easy and mouth watering viewing.

No doubt it will change over time but up there under the search box right here and now, it says “popular searches: feijoa…”

Many of those recipes are absolute tried and true classics by renowned New Zealand chefs such as Amanda Laird, Lois Daish and Jan Bilton.

Because it’s really feeling like autumn with the chilly temperatures and all those fabulous autumn fruits that are finally appearing, here’s something tantalising from Jan Bilton to warm a cool evening: passionfruit-roasted nashi with feijoa fool.

PASSIONFRUIT-ROASTED NASHI WITH FEIJOA FOOL 

Ingredients

  • 4 nashi pears
  • 8 tsp butter
  • 8 tsp brown sugar
  • 8 tsp passionfruit pulp
  • ½ cup cream
  • 2 tbsp icing sugar
  • 3 feijoas
  • Ground cinnamon to sprinkle

Method

  1. Preheat the oven to 180°C. Lightly butter a small baking pan.
  2. Halve the nashi crosswise. Use a teaspoon to scoop out the cores.
  3. Divide the butter, brown sugar and passionfruit pulp evenly into the centres of the nashi.
  4. Bake for 20-25 minutes, until tender.
  5. Meanwhile, whip the cream and icing sugar until thick. Mash in the feijoas and fold in.
  6. Serve the nashi warm accompanied by the feijoa fool sprinkled with a little cinnamon.

 

coconut feijoa cake

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Here’s the recipe for the exquisite cake I enjoyed recently at Hinterland Feijoas… it was perfectly wonderful and Sally knows the secret of baking with feijoas – chop the feijoas a bit on the chunky side so the fruit retains its unique flavour and the feijoa-ness just bursts across your taste buds. If you mash the fruit or cut it too fine, then the other flavours (like the coconut) can take over. It depends what you prefer, of course, but we’re all about the feijoa here.

The source of this cake is credited to New Zealand cook and face of the TV show ‘Food in a Minute’ Allyson Gofton, who received it from her friend Shirley.

COCONUT FEIJOA CAKE

Makes 1 cake

Ingredients

  • 150g butter
  • 1½ cups caster sugar
  • 4 eggs, separated
  • 2 cups desiccated coconut
  • 2 cups self raising flour
  • 1 tsp baking powder
  • 1 cup milk
  • 1 cup peeled and chopped feijoas

Method

  1. Beat the butter and sugar together until light in colour and creamy in texture. Beat in the egg yolks.
  2. Fold in the coconut and sifted dry ingredients with the milk and fruit.
  3. Beat the egg whites until stiff and fold into the cake mixture.
  4. Turn into a well-greased and lined 23 or 25cm cake tin.
  5. Bake at 180ºC for 1 hour or until a cake skewer inserted in the centre comes out clean. Cool for 10 minutes before turning out.
  6. Dust with icing sugar before serving or cover with a lemon icing prepared from icing sugar, grated lemon rind and lemon juice.

shhh it’s feijoa season

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Two weekends ago, I set off on what felt like a pilgrimage to the legendary Hinterland Feijoas, dragging my family along for the trip. That wasn’t hard, actually, they’ll go anywhere for feijoas. They’re good like that.*

Wineries offer wine lovers the delights of the cellar door… and the Sunshine Coast’s Hinterland Feijoas offer an ‘orchard door’ arrangement where locals can pick up their (pre-ordered) fresh and organic feijoas. It’s much more than that though: if you care to stop, you can relax in the shade of the verandah, overlooking all those yummy feijoa trees and the gorgeous vista of Belli Park’s horse studs and farmland, and discuss and enjoy all things feijoa.

Preserved feijoas and feijoa white balsamic glaze

all the yummy things

If you can get past the table of temptations, which I couldn’t – preserved feijoas, different flavoured feijoa jams, balsamic glazes and chutney made with the fruit – there is also feijoa gelato, tea and coffee, and on this auspicious occasion, a freshly baked feijoa and coconut cake**. Heaven, I was thinking the whole time, I’m in heaven.

Sally from Hinterland Feijoas

Sally from Hinterland Feijoas

 

Hinterland Feijoas is owned by Peter Heineger and Sally Hookey. There’s lots more about them on their website (see link below). Sally and I have been writing and commenting and cheering on the feijoas for some time now but we had never met before. I had prickly tears when I saw her beautiful smile and there are many good reasons why these two and their endeavour won the Small Business of the Year 2012 in the Sunshine Coast Excellence in Business Awards.

I just deleted a paragraph because I got too gushy… but if you can make it up that way, go check out something special. Just take a good map. In New Zealand, it seems fair to say that nearly every road leads to a feijoa tree. But in Australia, only a few do and they can pose a trick or two for the sat-nav^.

Hinterland Feijoas, 131 Browns Road, Belli Park, Sunshine Coast, Queensland. Check out their website for more information www.hinterlandfeijoas.com.au or email info@hinterlandfeijoas.com.au to place your order. Due to quarantine restrictions fresh fruit cannot be sent to WA or VIC ;)

* I think my son cleaned out the tasting table while we were talking – apologies to everybody else.
** There is not always cake. (That recipe coming soon because it was divine.)
^ Hint: there are short-cut roads but you do not want to take them if you are not in a SUV or are constrained by time. Stay on the Eumundi-Kenilworth Road.

More sources for feijoas in Australia will be featured soon. If you sell them from your farm, or know of a suburban tree where the fruit is going to waste and want to share… let me know.

feijoas at my table

I’ve needed this little lengthy break to move interstate, settle into a strange place, fix my broken back and generally feel comfortable in a new skin. So thank you for your patience while these pages have languished.

feijoas

On the weekend, I celebrated life in our new home with a visit to the wonderful Hinterland Feijoas on the Sunshine Coast. That’s my bonus from our shift: I no longer have trees to grow myself but I am closer to trees that grow well!!

I have a post all about that next but this is just to say, now that I have feijoas in the house I’ll be putting the feijoa back into feijoafeijoa…

Happy feijoa season to you, if you’re south of the equator of course.

200,000 feijoa trees wanted for Azerbaijan

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The best thing about a blog, I have to say, is the people who take the time to comment and email. I read that on other people’s blogs – big famous blogs – and I know it to be true.

A little while ago, I received a request from a gentleman in Azerbaijan who was looking for a lot of feijoa trees. 200,000 to be exact. I had to email him to check he really needed that many and that it wasn’t a hoax. And yes, he does and no it isn’t.

Parviz Ilyasov is the business development manager of the Agricultural company, IKAR-S, based in Baku, Azerbaijan’s capital. You can check out all the amazing things grown in Azerbaijan on their website http://www.ikar-s.az (site now defunct). I love that they keep bees too.

I’ve known for a while that there is a thriving feijoa industry in Azerbaijan. I find their products all over the web, with labels written in Azerbaijani but I haven’t been quite sure how to feature them, not speaking or reading that language.

So I just wanted to shout out this request to any of the feijoa growers who visit this page… I’m quite aware that I don’t even know the export requirements for live trees and I wonder if there is in fact any grower in Australia who could attempt to deliver such an order or part of an order with the industry in its fledgling state.

Or maybe New Zealand’s Feijoa Growers’ Association may be able to co-ordinate a shipment of this kind?

It’s an interesting request with many challenges, no doubt … if you’ve got any ideas on this one please contact Mr Ilyasov via his website or post your comments below.

brown boxes and fruitless trees (and a heatwave)

It’s 41 degrees Celsius at our place on this auspicious day (a catastrophic fire day for NSW)… and we are packing brown boxes! Well, I’m taking a breather – it’s definitely hot in here.

Tomorrow we leave our Central Coast hideaway and (small sob) my feijoa trees and head back to city life – moving interstate to a climate where I’m pretty sure feijoas don’t fruit. It’s a long story is all I can say.

Without my trees I am not sure in which direction feijoafeijoa will go. I can continue to reflect all the amazing stuff that everyone else is doing and forget about my own plans for this space or I can reinvent or I can abandon. I’ll think about that on the journey north.

Happy New Year and thanks for stopping by. I know I have a backlog of comments to respond to and posts to go up and maybe I can start work on the next 100 fabulous recipes.  Once I’ve unpacked all these brown boxes!

bud

I didn’t hand pollinate this year… and as a result there was no fruit from all the lovely flowers the tree produced. That’s OK. I couldn’t stand to leave a fruiting tree behind. Hoping the new owners appreciate the rich bounty that awaits them in coming years.

Maycey’s sour feijoas

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Well, there has been a lot happening here at chez feijoa… and not much of it has anything to do with feijoas.

So it was with much joy that I received this gorgeous pick-me-up in the mail the other day (thank you thank you my dear sis) and they’ve snapped me out of the winter doldrums and busyness that is consuming me at present).

These sweet treats are beautifully flavoured (I spent an age just sniffing them) and they even have a little bitter tang hiding in there that makes you think there’s skin on ’em. Just a perfect chewy hit of feijoa deliciousness.

The packet was just a little bit too small for my liking (heh, I shared them around and the sharees liked them much too much as well) but a quick search online reveals numerous places selling them in 1kg bags!

More feijoa goodness coming soon as I get back into the swing of my virtual life.

a welcome burst of feijoa fizz

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I’m back from a little winter sanity break in sunny Brisbane… and I managed to track down a delightful little pie shop in Coorparoo – legendary among Kiwis by all accounts: Muzza’s Pie Shop. He’s a New Zealander, of course.

I walked straight past the Kiwi-style sausage rolls, the steak and kidney pies made with the flakiest puff pastry and that old favourite Lemon & Paeroa… I had the word that Muzza stocked Fresh Up’s apple & feijoa juice. And I found it, plus a bonus discovery Fresh Up Big Fizz feijoa burst.

As with anything feijoa, I have to fight off my child to get a taste but these cans of fabulous feijoa flavour are the perfect antidote to those year round cravings. The apple mix is subtle and smooth; the big fizz has a far more intense burst of flavour that rides those CO2 bubbles all the way to feijoa heaven. I am not even sure of what they cost, I just know I was so happy. Sign of an addict, right?

Now if only I could find a supplier down here on the coast.

Question: cold treatment of seeds before germination

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How many days of cold treatment in a refrigerator do feijoa seeds need before germination? Or will they germinate immediately after planting in a suitable seed raising mix, without prior cold treatment?

I’ve never considered growing feijoas from seeds – I can nurture a sapling but seedlings and me have a bad track record. If anyone has managed to grow feijoas from seed, please share the secrets of your success.