Autumn Flavours: Feijoa, Ginger and Coconut Cake
Posted on April 28 2020
A firm favourite for using up those excess feijoas we have here in New Zealand during Autumn, this cake is delicious so you'll likely be out foraging just to make it again!
1 cup of self raising flour
½ cup coconut
¾ cup sugar
120 g butter, melted
1 teaspoon vanilla paste
2 eggs, lightly beaten
8-10 peeled fejoias, cut in half or thirds (depending on the size)
¼ cup crystallised ginger, finely sliced
Mix all the ingredients except the fruit and ginger in a bowl. Pour this batter into a greased 21cm spring form tin (or smaller if you want a higher cake). Cram pack the top with the fruit then spread the ginger on top. Sprinkle the top with some brown or coconut sugar and coconut ships or threads. Bake in a 180°C oven for one hour. Check it is cooked by inserting a skewer, if it comes out clean the cake is cooked. Serve with a dollop of cream or yoghurt.
(If on your phone just hold you finger on the image to save to your camera roll!)
Thank you Vicki from Nourish Magazine for this original recipe and The Huia Tree for the photos
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