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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Comment or review here your experiences and successes with the recipe. Or even share your favorite recipe.
Feijoa fruit cake recipe ingredient list:
- 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
4 teaspoons of vanilla sugar
- 4 teaspoons of baking powder
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Step by step method:
- 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.
- 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.
- Preheat the oven to 180C°. Convert!
- Cream the butter in the mixing bowl, add the sugar and mix
until creamy and fluffy.
- Break the three eggs into the bowl and mix for about one
minute at high speed.
- Mix under the 150g of buckwheat flour and the 50g of the
- Add half a teaspoon of vanilla essence and four teaspoons of
baking powder. Mix well!
- Fold the 450 ml of feijoa puree under with a spoon or a
- 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
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.
Did you try the recipe?
Feel free to share your thoughts 🙂.