Wondering what to do with left over feijoas? Well do I have a perfect recipe for you today. Feijoas are not a dime a dozen in Australia like they are in New Zealand, kiwi kids grow up eating these for school lunches just like people eat kiwi fruit. I love them, but can understand why some people can’t stand them.
I found a post on Facebook with a lady who was selling some just up the road from me. So I jumped at the chance and race over there with my money in hand. We I got there gave the lady my money and she handed over a bag of some of the smallest feijoas I had ever seen. I wasn’t really able to scoop them out like I did as a kid as they were too small and didn’t really look ready.
So I found this recipe from an amazing New Zealand baker Allyson Grofton, who’s been baking in NZ for as long as I can remember. I thought I’d give the recipe ago even with these ridiculously small Feijoa’s. I have to say it was great, it lost a bit of the feijoa taste because of the coconut. But was one of those cakes that you just keep going back for more. I used cream rather than a sugary icing as I love cream on these types of butter cakes, but use whatever you like to frost it. I thought a cream cheese frosting might work really well.
