Feijoa Loaf by Maree Connolly, Executive Chef, Quench Restaurant and Bar, Blenheim, Marlborough, New Zealand.
Try with a glass of our Estate Gewürztraminer, or for a slightly sweeter, weightier wine, our amazing Pioneer Gewürztraminer.
Feijoas are a very kiwi thing – and they tend to be polarising – love them or loathe them! However, this loaf is truly delicious and melts the hearts of even the loathers! A must-bake in May, when the fruit is plentiful.
Ingredients
- 1 cup feijoas, peeled and sliced
- 50g butter
- 1 cup white sugar
- 1 cup boiling water
- 1tsp baking soda
- 1tsp baking powder
- 2 cups flour
- 1 egg, beaten
Place feijoas, butter, sugar and boiling water in a saucepan and boil gently for five minutes. Remove from heat and cool. Carefully fold in the dry ingredients and add the beaten egg. Pour into a prepared loaf tin and bake at 175C for 45-60 minutes.
Try with a glass of our Estate Gewürztraminer, or for a slightly sweeter, weightier wine, our amazing Pioneer Gewürztraminer.
