The distinct flavour of the feijoa fruit cake recipe is delicately enhanced by the buckwheat flour.
The first time we tried out the idea of using feijoa puree in a fruit cake, we used spelt flour instead of buckwheat flour. Usually this flour is our preferred choice. However the result came out a bit bland. So this is when the tweaking process of this recipe started. Spelt flour was replaced by buckwheat flour to support the taste of the feijoa. The amount of puree folded under was doubled, while eliminating the milk in the recipe which seemed to be an overload on moisture. Lastly we introduced coconut into the feijoa cake to pronounce the tropical flavour.
The result is a deliciously fruity taste. The cake is moist without being soggy. It uses a fair amount on fruit. This is great for the feijoa season when you feel like you are just drowning in feijoa.
Unintentionally the outcome also became a great tasting gluten free cake. In addition the cake is ideal for kids who not willingly eat fruits because they may not like their texture. The puree hides it well.
For us new recipes using feijoa fruits are always welcome.
Step by step method:
Bake for 40 minutes at 180C°. Make the toothpick test. Does the toothpick come out clean switch the cake off and leave it in for another ten minutes.
The cake of the feijoa fruit cake recipe is fresh still warm delicious, but is just as fresh and as nice on the following day. Can’t tell you how it would be on the third day though, it never lasted that long.