Feijoa Cake / Loaf
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Public(Public for All)
Kiwi Winter cake loaf
Ingredients
- 700 gm. peeled/chopped feijoa
- 500 ml boiling hot water
- 2 tsp. ground cinnamon
- 3/4 tsp. Ginger
- 3 tsp. Vanilla Extract
- 2 cups sugar
- 50 gm. melted butter
- 2 medium eggs
- 650 gm. Flour
- 2 tsp. Baking Soda
- 2 tsp. Baking Powder
- 100 gm. unsweetened cranberries (Optional)
- 2/3 cup desiccated shredded coconut (Optional)
Method
Put the 700 gm. of feijoa into large sauce pan; add the cinnamon, ginger, and 1 tsp. of vanilla.
Using a potato smasher, lightly smash the fruit up with the spices in the sauce pan; get a good mix with only minor small chunks of fruit (does not need to be a fine mash)
Add sugar to mash
Add Water to mash (should have approx. 1200 gm. of mix in weight).
Put mixture on stove, bring to a light boil.
Continuously stir mixture and reduce for 15 to 20 mins. The idea is to reduce from a combined weight of 1200 gm. to 1000 gm., approx. by a 6th, leaving thin syrup.
Cool syrup down, put in bowl and place in Frig for 2 to 3 hours. Divide mixture in half (two 500 gm. portions will make two cakes / loafs).
Store half of the syrup away for another day, and continue with recipe using one 500 gm. portion of feijoa syrup.
In separate bowl combined melted butter, remaining 2 tsp. Vanilla Extract and 2 eggs. Beat eggs butter and vanilla together.
Combine vanilla, eggs and butter with feijoa Syrup.
Mix Flour, Baking Soda, and Backing Powder together in mixing bowl.
Add Cranberries and coconut, if desired, into flour mixture and mix lightly.
Add combined Feijoa syrup to flour mixture and mix using dough hook. Mix until thick cake / thin dough consistency, you may need to add additional flour.
Bake in cake pan (or large Loaf pan) at 175 C for 50 mins.
Recipe is courtesy of: I made it up, it's all mine
