Feijoas have such a brief season, but perhaps it is not too late for you to try some of the following recipes. The shortcake which follows comes from an old Jewish recipe book of mine and I use it as a base for many different fruits
- 8 – 10 feijoas
- rind and juice 1-2 lemons or 1 orange
- 2 Tbsp sugar
- 180g butter, softened
- 1 cup caster sugar
- 1 large egg
- vanilla essence
- 250g flour, sifted with 1 tsp baking powder
- 2 – 3 Tbsp flaked almonds (sometimes flaked almonds are known as sliced almonds!)
Line the base of a 23-25cm spring-form cake tin with non-stick baking paper. Pre-heat oven 180ºC.
Peel feijoas and slice into 10mm rounds, sprinkle with rind and juice of lemons and mix in sugar, leave while mixing base.
Cream butter and sugar, and add egg and vanilla essence and then flour and baking powder.
Press about ¾ of the cake mix into lined cake tin, spoon over feijoas, lemon and sugar mixture. Break remaining dough into small pieces and dot casually over top of feijoas. Lastly sprinkle with flaked almonds.
Bake in a preheated oven 180ºC for 45 – 60 minutes. Reduce temperature if cake is browning too much.
Serve warm with lightly whipped cream.
Misha's Vineyard 'The Gallery' 2011' (2012 about to be released)