Feijoa Coconut Cake
It’s Feijoa season! To celebrate we have got some feijoa facts and a tasty recipe for you.
Feijoas are low in calories; 100 g of fresh fruit holds only 55 calories. Nonetheless, they are low fat, cholesterol-free fruits loaded with vitamins, and antioxidants that assure you a healthy state of wellbeing, free from illnesses.
Feijoas are a rich source of soluble dietary fibre (6.4g per 100 g of fruit, about 17% of Recommended RDI), which is great for bowel flow.
Feijoas are an excellent source of antioxidant Vitamin C. (32.9 mg per 100g, about 55% of RDI). Vitamin-C is a water-soluble antioxidant that will work to boost your immune system.
Feijoa contains small amounts of B-complex vitamins such as pantothenic acid, niacin, vitamin-B6 (pyridoxine), and vitamin E and K, as well as minerals like calcium, magnesium, copper, and manganese.
1 cup Feijoa flesh, chopped into small chunks
2 cups ground Transitional Almonds
3/4 cup Organic Desiccated Coconut, plus 1 tbsp extra to decorate if desired
4 large Red Hen Organic Eggs, lightly beaten
4 tbsp Chantal Raw Meadow Honey, melted
1 tsp Vanilla Extract
1/8 tsp Salt
1 tsp Baking Soda
Preheat oven to 150’c. Line a 20cm cake tin with baking paper and grease the sides with butter or coconut oil.Add all ingredients (except for the extra desiccated coconut) into a bowl and beat gently until well combined. Pour into the cake tin.
Place into the preheated oven for 30-40 mins until golden brown and slightly ‘spongy’ to the touch. Be careful because ground almond cakes don’t develop quite the same ‘spring’ as regular flour cakes so be careful not to overcook and dry it out.
Allow to cool and then remove from the tin. Sprinkle with the extra desiccated coconut. Serve with plain yoghurt, coconut yoghurt, or just on it’s own.
Recipe from the Feijoa Company.