On Sunday, Kim and I made a feijoa cake with lemon icing, it was delicious! For those of you who live in countries where you don’t have feijoas, feijoas are green fruits, about the same size and shape as an egg. They are also called pineapple guava and are native to South America. This is what one looks like:
Here is a recipe for the cake if you want to make it:
1 1/2 cups of mashed feijoa pulp
3/4 cup of sugar
1 teaspoon of baking soda
2 tablespoons of milk
2 cups of plain flour
1 teaspoon of baking powder
- Preheat your oven to 180°C.
- Cream the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition. Add the mashed feijoas and mix lightly so there are lumps of feijoa all through the mixture.
- In a small bowl, heat the milk up, stir the baking soda into the hot milk. This is an awesome experiment, so I won’t tell you what happens! Stir the milk into the creamed mixture.
- Put the flour and baking powder into the creamy mixture, fold in.
- Turn the cake batter into a greased, 20 cm round cake tin. Put into the oven for 50 minutes or until a skewer comes back clean.
- While the cake is in the oven, make the icing.
Sift 1 cup of icing sugar into a bowl. Add the juice of three lemons, or enough to make the icing pourable. Pour onto the cake once it is cool. Eat.
This is what our cake looked like:
These are the adorable photos of Ginge that I managed to get this afternoon when we got home: