PETER HEINEGER & SALLY HOOKEY
Sunshine Coast | 131 Browns Rd, Belli Park QLD 4562

Chocolate feijoas cakeFeijoa chocolate cake.
This recipe came from the fantastic thinkingaboutfood blog and is a great alternative to a plain old chocolate cake. When first baked the spices somewhat override the feijoa, but if you bake day prior and keep it, the feijoa shines through. I have found that most cakes with feijoa keep and freeze very well and often improve the next day. Even my teenage son, a famous chocolate cake connoisseur, likes this cake!
185g butter
3/4 c caster sugar
2 eggs
1 1/2 c peeled chopped feijoas (or frozen pulp)
2 tbsp brown sugar
1/2 tsp cinnamon
1 1/2c SR flour
1/2 tsp baking soda
1/2 c cocoa
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c sour cream. (or full cream plain yoghurt)

Heat oven to 180c.
Combine feijoas, brown sugar and cinnamon in bowl and set aside.
Cream butter and sugar. Add eggs one at a time.
Stir sour cream into feijoa mix and combine well.
Sift dry ingredients into creamed butter/sugar/eggs and add in feijoa mix, combine well. Transfer batter into prepared tin (I use a ring tin) and smooth top evenly. Bake 40-45mins, or until skewer/knife comes out clean. Sit for 5 mins before turning out.

Ice with either plain icing or a sour cream ganache – Nigella Lawsons is recommended on the blog and is superb.