A quick post while I bathe in Tuesday Night Netball glory (came back from a 10 point deficit to win by 1, holla!) and share with you more feijoa loving, before I flee to Wellington at an ungodly hour in the morning.
As explained earlier, the neighbours up the road offloaded some beauties the other day, and into the baby loaf pans they went. I've altered next Monday's Good Morning segments so I can share these with you now instead. I suppose you could make it into a big loaf, and likewise these would probably work in muffin pans. Get creative! They're delicious. Hot out of the oven, particularly good, but the next day slathered in leftover caramel ginger cream cheese icing? Off the freaking chain.
Baby Feijoa Loaves
adapted from here
1 cup of chopped feijoas
1 cup boiling water
1 cup soft brown sugar
1 tsp vanilla extract
2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground ginger
Place feijoas, butter, sugar, water and vanilla in a saucepan over medium-high heat. Softly boil for about 5 minutes then allow to cool.
Sift dry ingredients into a bowl and make a well in the centre. Carefully add feijoa mixture and combine gently with a wooden spoon.
Grease an 8-cup mini loaf pan with butter or cooking spray. Spoon mixture into each cavity, filling to just over half way.
Bake at 180C for 30 minutes until golden.
These are great served warm just with butter, or dusted with icing sugar.
They’re simply the best though iced with a ginger cream cheese icing (an adaptation of Lucy's caramel cream cheese icing, found here) once they’re cool (beat 200g room temperature cream cheese with 50g soft butter, 1 tsp ground ginger, about half a cup of brown sugar and a bit of golden or maple syrup.) Enjoy them while you still can, especially as this weather cools down, and if you've just dominated a game of netball it's totally legit to indulge.