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Feijoa Cake

Feijoa season is chaos—in the best way. One minute you’ve got none, the next you’re wondering why you have 47 sitting on the bench. This feijoa cake is a simple, no-fuss way to use up a decent pile of fruit without ending up with something overly sweet or heavy.  The texture is quite dense (almost like a cross between a cake and a pudding), with that classic feijoa graininess coming through. It’s not a sugary cake—which means it pairs perfectly with something creamy like yoghurt or ice cream to balance it out. INGREDIENTS   1 cup Ripe Feijoa ½ cup Shredded Coconut (or chopped nuts) 1 cup Coconut Milk ⅓ cup Mild-Flavor Extra Virgin Olive Oil ⅔ cup Raw Cane Sugar 1 teaspoon Vanilla Extract 2 cups Self-Rising Flour 1 teaspoon Cinnamon METHOD   Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside. Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a ch...
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Pumpkin, Apple and Fennel Soup

This is a smooth, creamy soup with a sweet, perfumy, anise-like flavour imparted from the fennel. Roasting the vegetables helps to bring out all the flavours. 

Ingredients
serves 4
takes 1 hour to roast, 10 minutes to prepare
  • 1kg pumpkin, peeled & cut into 5cm cubes
  • 2 apples, quartered & cored
  • 1 large fennel bulb, cut into wedges
  • 1 large brown onion, cut into wedges
  • 1 garlic bulb, peel away the outer layers of the bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic
  • 2 tbsp olive oil
  • 1 tsp fennel seeds
  • 2 cups vegetable stock
  • 2 cups chicken stock
  • 1 cup thick Greek yoghurt
  • 1 tbsp pumpkin seeds, toasted
Method
  1. Preheat oven to 180oC.
  2. Place pumpkin, apples, fennel & onion in a large roasting pan with the garlic bulb in the centre. Drizzle with olive oil & sprinkle with fennel seeds. Season well with sea salt & freshly ground pepper.
  3. Roast for one hour, turning half way through.
  4. Let vegetables cool slightly then transfer to a large pot and add stock.
  5. Using a hand blender, whiz until smooth.
  6. Add 1 cup of yoghurt. Cover and reheat slowly on the stove top.
  7. Serve with a dollop of yoghurt and sprinkle with pumpkin seeds. Enjoy!
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