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.

By Nici Wickes
  • 15 mins preparation
  • 25 mins cooking
  • Makes 12
  • Print
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.


  • 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


  • 1
    Preheat oven to 160°C. Grease a 12-hole friand tin or use a muffin tin.
  • 2
    Combine 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.
  • 3
    Spoon 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.


Just two feijoas gives you more than 64% of your recommended daily intake of vitamin C!

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