My sister gave me some feijoa a few days ago. I decided to use the whole fruits of course, removed the stems and ends. Bought buttermilk and cream cheese to make feijoa cake.
Google: “Feijoas, more commonly known as pineapple guavas, are fruit trees bearing delicious green-skinned, tropical-tasting fruits. They are my absolute favourite tree in the garden for so many reasons! Feijoa trees have lush evergreen foliage with matte green and silver leaves. Feijoas have a unique, sweet-tart, and tropical taste often described as a blend of pineapple, guava, and strawberry with subtle notes of quince and eucalyptus. Some also perceive a floral or even musky undertone, similar to the taste of the feijoa flower petals. While comparisons to other fruits are common, many agree that feijoa’s flavour is truly its own, making it a distinctive and enjoyable fruit.”
“While feijoa skin is edible and contains nutrients like polyphenols and pectin fiber, it’s generally not eaten as part of consuming the fruit whole. The skin is often considered a by-product when the fruit is used for jam or other preparations, and may be removed or utilized in other ways. The skin can be used in cooking and baking to create things like jam, muffins, or cordial. The flesh of the feijoa fruit is white and watery. The center is translucent.”
“Feijoa is a good source of Vitamin C, potassium, and dietary fiber. Researchers say that the feijoa peel has higher antioxidant levels than the flesh. Antioxidants are substances that may help prevent some forms of cell damage, including those caused by free radicals. Free radicals are unstable molecules that form during natural body processes or following exposure to pollutants such as radiation.”
I am happy to add in the skin and flesh. My family enjoyed the cake. It was moist, healthy and delicious. Let’s bake!!!!
Ingredients
4 plum feijoa
2 c plain flour
115 g butter, softened
2 egg
1 Tsp vanilla extract
3/4 c buttermilk
5 Tbs milk (See Note)
1/4 c orange juice, bought
1 Tsp baking powder
1/2 Tsp bicarb soda
1/2 salt
3/4 c granulated sugar
1 Tsp cinnamon powder
1 Tsp nutmeg powder
sprinkles castor sugar about 1-2 Tbs
Cream cheese filling
250 g (1 box) cream cheese
1/3 c castor sugar
1 Tsp vanilla extract
Method
Preheat 180 degrees C. Grease and line 23 cm round springform baking pan. Set aside.
In a deep plate, mixed flour, baking powder, bicarb soda, salt, cinnamon powder and nutmeg powder.
In a mixing bowl, beat butter and granulated sugar until light and fluffy. Beat in egg one at a time; beating well each addition. Then add vanilla extract.
Gradually mix in the dry ingredients alternate with buttermilk and orange juice until smooth. My batter is a dry, I added milk.
In a small metal bowl, beat cream cheese and castor sugar and vanilla extract until smooth and creamy. Set aside.
Spoon half the batter into the prepared baking pan. Smooth the top, give a couple gentle knocks on bench top.
Spread cream cheese filling over the smooth batter. Spoon the remaining batter on top of the cream cheese. Smooth the top of the batter. Give a couple of knocks on the bench top.
Cut the stems and ends, then thinly sliced feijoa with skins on. Place the sliced feijoa in a circle, and gently press each sliced feijoa into the batter; starting from the edges inwards. Or make your own design.
Sprinkles some castor sugar on top of feijoa and all around the top. Bake for 50 minutes first until golden brown.
My cake was still watery after 50 minutes. Lower the temperature to 160 degrees C. Then cover the cake with a bigger metal bowl or foil to prevent it from burning and continue to bake a further 20 minutes.
Remove the metal bowl. Test the cake with a skewer, it still a bit wet with cream. Cover back with metal bowl, bake a further 15 minutes.
Remove the metal bowl cover, insert a skewer in and if it comes out clean, cake is done. Switched off oven, leave cake inside for 1 hour.
After 1 hour removed the cake to a rack to cool completely for 20 minutes. Then remove the ring of baking pan. Place the cake with baking pan base into an air tight container until needed. Enjoy the cake with coffee, tea or dessert wine!!!
Note: You can use sour cream instead of buttermilk. You can remove the feijoa skin if you don’t want to add in. You may puree the flesh with some buttermilk and then add into the batter. If batter is too dry add milk.
You may add the flesh of feijoa into the batter and cream cheese. Instead of sprinkles of castor sugar, you can sprinkle with sugar and cinnamon.
https://helenscchin.com/2025/05/01/buttermilk-feijoa-cream-cheese-cake/
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