It’s that time of the year when the first Feijoa of the season have appeared on the Supermarket shelves for $10.50 a kg. Which prompted me to look under the tree in the front yard and fruit has already dropped everywhere.
So I thought, rather than let it all rot, which tends to happen, I would be the first one on the block to post a 2014 Feijoa recipe. What’s more it is gluten free, grain free, dairy free and dead simple to make.
I made this cake with Coconut Culinary Flour (High Fat) yesterday, and as per usual with cakes made from this flour they taste better on the second day as the coconut flour soften and absorbs all the flavours.
The great thing about this cake is that Feijoa pulp, coconut sugar and coconut oil have formed a layer on the bottom of the cake that has partially caramelised.
Great cake! Great Taste! And so very easy!!
The only real preparation is making a cup of Feijoa pulp and pulling the other ingredients off the shelves.
This cake is about ten minutes max from picking the Feijoa to having the cake in the oven.
This one was a bit of a make it up as you go along. The thing with using Coconut Culinary Flour (High Fat) is that it is very forgiving and tolerates a wide range of ingredient combinations. For this recipe I used:
I would have put in some baking soda but it looks like we have run out
First step was to combine in a mixing bowl the:
I have this thing in the back of my head that says you should cream the eggs and sugar (a hangover from watching my mother make cakes). Which is what I always do first. But which is probably a total nonsense as the creaming is the butter and sugar I think.
Having creamed the eggs and coconut sugar, I add the coconut oil in liquid form and give the mixture a bit more creaming. I also added the coconut milk powder at this stage.
I only use a fork, which seems to work well. I don’t think getting out the mixer makes any difference. Other than more mess.
The next stage is to get a cup of Feijoa pulp which I mixed with a fork. I wasn’t trying to get it into a smooth paste. I think it adds more character to the cake when you get a range of textures through the cake.
Once the Feijoa pulp is ready I added it to the mixture along with the two teaspoons of Baking Powder and about half a cup of raisons.
The penultimate step is to add the Coconut Culinary Flour (High Fat). I added 2 cups but I am generally guided by the consistency of the mixture. If you added extra pulp you might need to add a little more.
Line a loaf tray with cooking paper and pour the mixture into the tray.
It cooked it for about 45 minutes at 175 degrees.
I took it out of the tray and left on a cooling rack overnight with the cooking paper still in tact, which I think helps when you are cooking with coconut culinary flour.
It was going to be for my daughter's lunch this week but it is already about half gone!!
You will love this cake. it is low cab, energy dense and amazlingly tasty. Enjoy!!
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