Feijoas are only here for a short time, so here are some of our favourite feijoa recipes to make the most of NZ's most popular fruit.
Feijoa and chocolate friands
Feijoa and chocolate are great friends, and their respective flavours combine wonderfully in these soft, rich little cakes. Enjoy with a cup of tea for a gorgeous autumn treat.
- 15 mins preparation
- 25 mins cooking
- Makes 12
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Ingredients
- 1 cup ground almonds
- 1 1/2 cups icing sugar
- 1/2 cup gluten-free flour
- 1/2 tsp baking powder
- 2 heaped tbsp dark cocoa powder, sifted
- 5 egg whites
- 200 g unsalted butter, melted
- 6 feijoas, halved and scooped
Method
- 1Preheat oven to 160°C. Grease a 12-hole friand tin or use a muffin tin.
- 2Combine the ground almonds, sugar, flour, baking powder and cocoa in a bowl, whisking to mix. In a separate bowl, slightly whisk the egg whites to break them up. Add to the dry ingredients along with the melted butter and stir.
- 3Spoon the batter into the tin holes to about two-thirds full. Halve each scooped feijoa and place two pieces on top of each friand. Bake for 20-25 minutes or until they spring back when pressed. Leave to cool for 5 minutes, then turn out onto a wire rack to cool completely.
Notes
Just two feijoas gives you more than 64% of your recommended daily intake of vitamin C!
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