By Ginny
I
accidentally defrosted some (pureed, with the skin on) feijoas, and had
to make use of them. The 1.5 cup measure worked perfectly with this
loaf... I drastically reduced the amount of sugar in the original
recipe, and it was still really sweet. I'll indicate the original below.
It's definitely more a cake than a bread, and very yummy - the nicest
of all the feijoa coconut loaves I've made. Leaving the feijoa skins on
gives it a very subtle edge, which I like (and it's so much less
time-consuming!). The recipe is from A Treasury of NZ Baking - a great
book.
PS, Frances also made these cakes
here.
Makes 2x 20cm loafs
460g flour
2 tsp baking powder
1 tsp baking soda
pinch salt
3 eggs
30ml vanilla essence
approx 240 g caster sugar (original recipe called for 420g!)
330ml vegetable oil
125 ml buttermilk
1.5 C feijoa pulp (skin on)
1 C dessicated coconut
Oven to 170
Grease 2 20x10cm loaf tins (or whatever you want to use); line the base
Sift together flour, baking powder, baking soda and salt.
Separately, beat the eggs, sugar, vanilla, oil and buttermilk, until smooth.
Gently combine the two.
Fold in the feijoa and coconut.
Spread evenly between two tins, and bake for approx 50 mins.
Cool in tin for 10mins before turning out....