This recipe is for all my fellow Kiwis (a New Zealand local) who have bowls of feijoas sitting in the kitchen ripening faster than they can be eaten!
I think regardless of whether you have a tree in your backyard or not, we all end up with way too many feijoas over winter. Feijoas are a delicacy here in NZ, the sour/sweet taste just doesn't compare to any other fruit.
I was given this recipe by a friend in Dubai, and it was originally made using apples. So for all my overseas followers simply substitute the feijoas for apples and you too can enjoy this yummy cake.
Healthy Feijoa Cake
- 3/4 cup of dates, pitted
- 2 ripe bananas
- 3 tablespoons of coconut oil
- 4 eggs
- 5 feijoas (using the inside flesh only)
- 1 ½ cups of ground almonds
- Pinch of salt
- 1 teaspoon of pure vanilla extract
- 2 tablespoons cinnamon
- ½ a teaspoon of baking soda
- Extra 5-10 feijoas - for the base of the cake
- Pre-heat the oven to 180 degrees. Line a cake tin with baking paper and set aside.
- If your dates a quite dry, soak them in boiling water first for 10 minutes to soften, this will allow them blend smooth. Drain out all the water.
- Place the dates, eggs, coconut oil, banana and 5 feijoas into a food processor or blender and blend until smooth.
- Add the almond flour, salt, vanilla, cinnamon and baking soda and blend again until combined. Or mix together in a large bowl.
- Layer the bottom of the cake tin with feijoa flesh. I used about 6 but next time I would definitely add more!
- Pour the cake mixture over the feijoas.
- Bake in the oven for 40 minutes. To check it is cooked use a knife and stab the cake making sure it comes out clean.
- Delicious served with Greek yoghurt.