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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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Kumara + Pea Fritters

Inspired by Donna Hay's version, I swapped the self rising flour for wholemeal and coconut and served these tasty little things with a yoghurt and chilli jam dressing with pesto on the side. This is a flexible recipe so play around with it including your side dressings and enjoy :0
Ingredients
serves 4
takes 30 minutes
  • 1/2 cup wholemeal flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 3 eggs
  • 1 1/2 cups milk with 1 tbsp vinegar added, set aside 5 mins (poor man's version of buttermilk)
  • sea salt
  • freshly cracked pepper
  • 2 cups frozen peas, thawed
  • 1 cup kumara, grated
  • 1/2 cup fresh herbs ie basil, parsley, mint (I used lemon basil)
  • to serve: yoghurt with 1 tbsp chilli jam added and/or pesto
Method
  1. Mix flours, baking powder, eggs, milk, salt & pepper in a large
    bowl
  2. Add peas, grated kumara and herbs and mix
  3. Heat a non stick frying pan over a medium heat, add a dash of olive oil
  4. Cook 1/4 cup of the mixture in batches for 2-3 minutes each side or until lightly golden
  5. Serve with dressing of choice and enjoy :)
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