My sister gave me some feijoa on Friday. I decided to add these fruits flesh; jelly cream in the middle with blueberries to make a cake. The texture is gritty like pear. It taste like a combination of pineapple, guava and strawberry.
The cake is soft, moist, with balance of sweet and sour make it a delicious beautiful cake. I serve it with a brewed coffee. It’s perfect to sit in the sun and enjoy it. You just can’t stop eating it. It’s enticing, as the combination of blueberries and feijoa gives refreshing flavoursome of all fruits like you are in Heaven Garden.
300 g self raising flour, sifted
300 g sour cream
250 g salted butter, room temperature
200 g castor sugar
125 g blackberries, wash and dry
8 feijoas, spoon out flesh and cut into small bite size
4 large eggs
130 ml orange juice, bought
1 1/2 Tsp baking powder, sifted
Preheat oven to 180 degrees C. Grease and line a small square baking tin width 19.5 X length 25 cm.
Place flour, and baking powder, into a bowl and mix well. Beat butter with sugar until light and fluffy. Add in eggs, one at a time, beating well before each addition, if necessary adding a spoonful of flour with the last egg to prevent mixture from curdling.
Add in feijoa flesh. Then sour cream and beat for 2 minutes further. Next add flour mixture all at once and mix well, then slowly mix in all blueberries and orange juice.
Spoon the batter into the prepared pan and bake in the preheated oven for 60 minutes or until skewer inserted into the center of the cake, comes out clean.
Note: Oven temperature may vary. You might need less or more time. You may just use only blueberries alone or feijoa alone. Your choice of fruits is up to you.
You might want to add 1 Tsp bicarb soda. Or use 200 g sour cream. Importantly the batter must be consistency: not too dry or too wet. You may increase more blueberries. I only have 125 g so I just use that.