Wow, I am ashamed realizing this is the first time I have baked in November… (Well, minus a red velvet cake, but I have already blogged about it before, so I didn’t post it on here again.) Gone are those university and summer days of baking up to 3-4 times a week!
Anyway, today’s choice is a rather exotic one, as you’ll need feijoa for this loaf. Yes, this is an actual fruit, which is common in countries like Colombia and Brazil, as well as Azerbaijan, Iran, and New Zealand. In fact, I found the recipe on the website of Chelsea Sugar, a sugar company based in New Zealand. According to a quick Wikipedia check, it is also sometimes known as pineapple guava, interesting 😀 For those of you who don’t know the taste, it is quite hard to put it into words; it is sweet when ripe, with a slight citrus flavor.
- 1 cup peeled and chopped feijoas (approx. 15 feijoas)
- 1 cup (250 ml.) boiled water
- 1 cup white sugar
- 50 gr. butter
- 1 egg
- 1 teaspoon baking soda
- 2 cups flour
- 2 teaspoon baking powder
This is, by far, one of the simplest recipes I have ever followed, as it requires minimal effort. I will admit, however, that the peeling process is a hassle, since the fruits are delicate and tend to squish when being peeled. Pre-heat your oven to 180°C. Peel and chop your fruit, then place in a pot with the boiled water, sugar, and butter. Boil for about 5 minutes, until a light simmer.
Allow the feijoa to cool for a little while before transferring into a mixing bowl and whisking the mixture with the egg, soda, flour, and baking powder. By the way, you can choose to use self-raising flour and ditch the baking powder. Lastly, transfer the dough into a loaf pan lined with parchment paper and bake for about 45 minutes.
I was very pleased when I took this loaf out of the oven, as it had beautifully risen. It is very aromatic and soft, with just the right amount of sugar. The texture reminds me of banana bread, actually. I definitely recommend this delicious recipe!
Until next time!