Feijoa Fruit Cake Recipe

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.

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feijoa fruit cake with buckwheat flour

Feijoa fruit cake recipe ingredient list:

feijoaFeijoa
butterButter
sugarSugar
buckwheat flourBuckwheat
desiccated coconut Desiccated Coconut
baking powderBaking Powder
  • 450 ml feijoa puree (this is about 700 -800g of feijoa, depends on their size)
  • 100g of butter (at room temperature)
  • 100g of brown sugar
  • 3 eggs
  • 150g buckwheat flour
  • 60g desiccated coconut
  • ½ teaspoon of vanilla essence
    Or
    4 teaspoons of vanilla sugar
  • 4 teaspoons of baking powder

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Step by step method:

  1. Spoon out ripe feijoas and collect them either in a blender to make your puree or in a container suitable to use the hand blender. 
  2. Prepare the cake form! Grease with a bit of butter and dust with some flower. The cake form we used has a diameter of 23cm. The size of the form just influences the thickness and the baking time, thinner less baking time, thicker more baking time. 
  3. Preheat the oven to 180C°. Convert!
  4. Cream the butter in the mixing bowl, add the sugar and mix until creamy and fluffy.
  5. Break the three eggs into the bowl and mix for about one minute at high speed.
  6. Mix under the 150g of buckwheat flour and the 50g of the desiccated coconut.
  7. Add half a teaspoon of vanilla essence and four teaspoons of baking powder. Mix well!
  8. Fold the 450 ml of feijoa puree under with a spoon or a spatula.
  9. Pour the finished batter into the form. Dust with the remaining 100g of desiccated coconut.

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.

We love feedback. Please leave your thoughts about the fejoa and buckwheat flower combination. For more ideas please visit Food to Grow on Pinterest.

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