An indulgent way to enjoy feijoa season.

Recipe: Extracted from Food for Thought by Alesha Bilbrough-Collins

This is a great way to use up feijoas. It’s amazing how many of these delicious iconic Kiwi fruits probably get wasted when the season rolls in. People can’t seem to give them away, everyone has a tree. Nice, quick, fuss-free recipe.

Serves: 6–8

INGREDIENTS

500g feijoa pulp
100g coconut sugar
3 eggs
225g almond meal
1½ tsp baking powder
¼ cup hempseed flour
pinch salt

Apple glaze:
500ml apple juice (Ashley River Organics is a great choice)
1 tsp vanilla extract

METHOD

Preheat oven to 170˚C fan bake.

Place feijoas and sugar in a food processor and whizz until smooth. Beat eggs by hand in a separate bowl then add the feijoa mix and then all the remaining batter ingredients. Mix lightly until everything is incorporated.

Bake for 30–45 minutes in your favourite cake tin. I did a half recipe for this in a mini bundt. I love serving this with an apple glaze. If you omit the vanilla, it’s also great on roasted pumpkin or
kumara as a salad dressing.

For the glaze, place the juice and vanilla in a small pot and reduce down to a quarter — until almost an apple caramel. Keep this in a jar and pour on when needed.

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Food for Thought: A NZ-grown cookbook from the BearLion kitchen by Alesha Bilbrough-Collins, photography by Alesha Bilbrough-Collins, published by Bateman Books, RRP$55, Release Date 10th April 2023.