If you know me, you'll know I live in New Zealand. NZ is synonymous with kiwi (fruit) and feijoas. The best time to enjoy these delicious fruit is autumn (fall). Even if you don’t have these trees in your garden, a friend is sure to drop a bag or two off during the season in many parts of NZ. These little fruits brown rather easily after cutting, somewhat like an apple. The solution is to add a little lemon or lime juice to the cut fruit, it keeps them from discolouration.
If you know me, you’ll know I live in New Zealand. NZ is synonymous with kiwi (fruit) and feijoas. The best time to enjoy these delicious fruit is autumn (fall). Even if you don’t have these trees in your garden, a friend is sure to drop a bag or two off during the season in many parts of NZ. These little fruits brown rather easily after cutting, somewhat like an apple. The solution is to add a little lemon or lime juice to the cut fruit, it keeps them from discolouration. The brownish discolouration does not affect the taste however. These fruits have a fresh and fruity taste and are very nice eaten either fresh or when used in baking. Feijoas are a rich source of vitamin C.
Walnuts are also available in abundance around the same time as feijoas in New Zealand, so why not make the most of your late summer harvest and bake this cake. Try this cake!
3 cups peeled chopped feijoas
1 ½ cups chopped walnuts, pumpkin & sunflower seeds
1 ½ cups sultanas
1 ½ cups sugar
2 eggs
150 gm butter
3 teaspoons mixed spice
1 ¾ cups flour
3 teaspoons baking soda
Mix fruit, nuts and sugar together.
Beat eggs and softened butter together and add to mixture.
Add sifted dry ingredients and stir to combine.
Bake at 160 Celsius for 45 minutes.
Dust with icing sugar. Enjoy!