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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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Zucchini & Lemon Balm Fritters

I've been growing lemon balm & zucchini so it was fate when I came across this recipe from the Whole cookbook, calling for both! To really get the lemon balm kick you need to add the full cup.

Ingredients

  • 2 zucchini, grated
  • 1 cup fresh lemon balm, finely chopped
  • 1 spring onion, thinly sliced
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup ground almonds (or rice flour or spelt)
  • 2 free range eggs, beaten
  • Juice 1/2 lemon
  • Freshly cracked sea salt & pepper

Method

  1. Place grated zucchini in a clean tea towel & squeeze to get as much liquid out as possible.
  2. In a large bowl mix together the squeezed zucchini & remaining ingredients until combined.
  3. Heat a splash of extra virgin olive oil in a pan over medium heat. Add spoonfuls of the mixture & fry until golden brown on each side - about 3-4 minutes each side.
  4. I serve ours with pesto & micro greens and/or fresh slices of tomato (which I'm also growing...bonus!). Enjoy!


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