Showing Tag: "feijoa" (Show all posts)

Feijoa coconut cake

Posted by Bake Club on Monday, September 2, 2013, In : big cakes 

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...
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Frances's feijoa coconut loaf

Posted by Bake Club on Monday, May 27, 2013, In : big cakes 

I made these for my sister's birthday. One has lemon icing and one has chocolate - both good! It is Susan Fleichl's recipe in A Treasury of New Zealand Baking (Random House, 2009). What a delicious way to use the hordes of feijoas we get in autumn. I like that it uses oil instead of butter and you just mix it all together.

460g flour
2 tsp baking powder
1 tsp baking soda
pinch salt
3 eggs
420 g caster sugar
330ml vegetable oil
30ml vanilla essence
125ml buttermilk (I used yoghurt)
1 1/2 c feijoas, peel...
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Happy feijoas!

Posted by Bake Club on Tuesday, May 21, 2013, In : food blog 

Feijoa with smiley faces - you gotta love it!

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Ginny's feijoa clafoutis

Posted by Bake Club on Wednesday, May 1, 2013, In : desserts 

I adapted the recipe from the feijoa tart recipe I found here:
http://feijoafeijoa.wordpress.com/2012/04/03/feijoa-tart/

2 large eggs
150g white sugar
100g butter
zest of 1 lime (or more to taste)
approx 1.5cm piece of fresh ginger, grated (less or more to taste)
150 ml milk
175g flour
3 teaspoons baking powder
enough sliced fruit to cover the surface of the tart - I just topped the feijoas and cut them in half. Leaving the skins on gives a tartness to the final tart (apt, in this case!)
  1. Whisk...

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Dark chocolate and feijoa cake by Frances

Posted by Bake Club on Monday, May 23, 2011, In : big cakes 

This is my attempt at Alessandra Zecchini's chocolate and fig cake. She used fresh figs, which looked beautiful and pinky, but I didn't have any on hand. The feijoas aren't so aesthetically pleasing but it still tasted good; the tart feijoa contrasts well with the chocolate.

250 g bar of Whittaker's Dark Ghana Chocolate
100 g butter
3 eggs, whites beaten into stiff peaks
2 tbs sugar
1 tsp vanilla extract or paste
3 tbs self raising flour
10 feijoas peeled and cut in half

Melt chocolat...


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Feijoa and lime muffins by Ginny

Posted by Bake Club on Monday, May 2, 2011, In : small cakes 

From Lauraine Jacobs in the Listener - makes 10 muffins.

3 juicy limes
60g butter, melted
2 large eggs
200g plain flour
2 1/2 tsp baking powder
100g sugar
1 cup peeled and diced feijoas

Preheat oven to 180C; line a 12 muffin tray with paper cup liners (don't decide not to, they go sticky!)
Use a zester to strip the zest of 1 lime, then juice it and the other two. reserve the zest aside for the top of the muffins.
Add the lime juice to a bowl with the butter and eggs, and whisk u...
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Frances's lime shortbread with feijoa zest

Posted by Bake Club on Thursday, March 31, 2011, In : cookies 


What a surprise it was to find an email in the Bake Club mail box from Christoph Vogel from The Aucklander saying he would like to do a story about Bake Club! It was the day before I was going to the US for a month so I quickly answered some questions via email. Christophe also wanted a pic. I thought it would look much better if I actually had some baking in front of me so after dinner that night I made the quickest batch of shortbread ever. But because I was going away ...


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MAY THE CAKE B WITH U

Frances Chan is a freelance editor/proofreader who has written a couple of children's books and writes for Weekend Notes. She also loves to bake. She shares some of her adventures, culinary or otherwise, on Instagram.


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