Feijoa is an innocent little fruit which divides the passionate. You either love it or hate it. For me; I’m in the loving camp.
If I recall correctly I first encountered feijoa on a family trip to Auckland when I was about three. My brother called them three-joeys and the name kind of stuck. To me ‘three-joeys’ are some kind of hybrid of pears, tomatoes, and something I can’t quite put my finger on. But they’re addictively delicious! I love the fact feijoas abound in Autumn, just when you’re feeling a little sad about declining summer fruit numbers; along come feijoas to brighten any dish.
This cake is ridiculously easy. One of those, throw-everything-in-the-bowl-and-mix-it-all-in-one-go recipes. As I said; easy. Try it out to go with that cup of tea on these balmy Autumn afternoons.
Feijoa Coconut Cake (Gluten, Grain, Dairy & Refined-Sugar Free)
1 cup feijoa flesh (just the innards), chopped into small chunks
2 cups ground almond
3/4 cup desiccated coconut, plus 1 tbsp extra to decorate if desired
4 large eggs, lightly beaten
4 tbsp honey, melted
1 tsp vanilla extract
1/8 tsp salt
1 tsp baking soda
Preheat oven to 150’c/300’F. Line a 20cm cake tin with baking paper and grease the sides with butter or coconut oil.
Add all ingredients (except for the extra desiccated coconut) into a bowl and beat gently until well combined. Pour into the cake tin. Place into the preheated oven for 30-40 mins until golden brown and slightly ‘spongy’ to the touch – ground almond cakes don’t develop quite the same ‘spring’ as regular flour cakes so be careful not to overcook & dry it out. For lack of a better description, it will feel more like a wet sponge.
Allow to cool before removing from the tin. Sprinkle with the extra desiccated coconut. Serve with plain yoghurt, coconut yoghurt, or just on it’s own for afternoon tea.