When I strolled past a man with bagfuls of feijoa in his arms, the last thing I expected was to have a bag thrust towards me with a smile.
He explained his children had collected the fallen fruit from an old tree at the back of their house and there were too many to eat. Ahhh, the generosity of strangers!
He wouldn’t have dreamed for a moment that I have a similar philosophy of ‘waste not, want not’. He did choose well. Randomly, but well! Now he’d shared the responsibility of using the fruit wisely, I wasn’t about to let him down.
So, for something a little different, I made a cake (an adaption of a recipe found in Healthy Food Guide). The thought of feijoa with a tangy bite, and dark chocolate with a bitter edge, made for a very interesting creation!
It certainly wasn’t a sweet cake, which was nice. Served with vanilla yoghurt, the tangy/bitter notes were smoothed out into one delectable dessert.
Feijoa and Dark Chocolate Cake
Ingredients
- 150g butter
- 1/2 cup brown sugar
- 2 eggs
- 1 cup flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1 cup feijoa (chopped into small chunks)
- 1/2 cup dark chocolate (in small chunks)
Method
- Preheat the oven to 180°C. Line a cake tin with grease proof paper.
- Cream the butter and sugar until light and creamy.
- Add eggs one at a time, being well.
- Add dry ingredients and fold into the mixture.
- Lastly fold in feijoa and dark chocolate. Pour into the cake tin and bake for approx 35 mins (or until firm to touch).
This feijoa fritter recipe works well with dairy milk chocolate too but dark chocolate – ahhhh, delicious bitter overtones partnered with tarty feijoa magic.
