Along with an abundance of feijoas, my chili bush has grown out of control. I am not sure what to do with all the chilis, but think I might freeze them for future use or perhaps make some salsa. I love chilis, but unfortunately the kids can detect the slightest hint in their meals and you would think I had just served up worms or slugs judging by the look on their faces.One of the kids feijoa customers dropped in a recipe for this divine Feijoa and Apple Cake which I whipped up this morning.
Apple and Feijoa Cake
125g butter
1.5 cups grated apple
1.5 cups feijoa pulp
1 cup brown sugar
1 large egg
2 cups flour
1 tsp baking soda
2 tsp ground ginger
1/2 tsp salt
1 cup sultanas
1/2 cup chopped walnuts
Melt butter and let cool. Add apple and feijoa and mix well, then sugar and egg and mix. Sift dry ingredients and stir in sultanas and nuts. Add to fruit mixture and mix until combined. Bake in 25cm cake tin at 180 degrees C for 45-60 mins.
Yummy with yoghurt or whipped cream especially when straight from the oven. Mmmmmm!!
that is very cool and that cake looks so yummy!
ReplyDeleteWow that's a lot of chili's! Enjoy. And that cake looks delicious. I'm looking forward to seeing what the recipe is.
ReplyDeleteHow many fejoas do you reckon I'd need for that much pulp? Got to try this cake :-)
ReplyDeleteCrikey I dunno. I just made it again today to take over to Tony's mum and I used about 20 middling sized ones. Depends on the size of the fruit. They all raved about it and Tony's brother had about 5 pieces!! It really is divine.
ReplyDeleteThanks, they're a mad price to buy down here but I know a boy at school who has more than he knows what to do with...
ReplyDeleteLovely sounding and looking cake! I hope you don't mind but I have linked to this post on Nihowera
ReplyDeleteEmma
I made this cake so many times last year, I was concerned I wouldn't be able to find the same recipe, then I saw your chilli post and it came flooding back. I'm looking forward to another great feijoa season and I must remember to print this recipe this time.
ReplyDeleteP.S. I substitute the ground ginger for a couple of teaspoons of grated fresh ginger and it is fab!
This really is a fantastic cake, made the second one today, and have posted a link to your blog from mine in homage, hope that is OK
ReplyDeleteThanks again
Katie
Hi Deb to make something great with the chillies try a recipe fpr Jalapino Jelly, it is something we used to make in New Mexico and is great!
ReplyDelete