Photo by Jaap van der Stoel - Profoto

Photo by Jaap van der Stoel – Profoto

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.

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