If you’re looking for a way to use up a surplus of feijoas then try making a gluten free feijoa cake. A dense, moist cake that’s perfect with a dollop of cream or yoghurt.

Ingredients

• 1 pack All Purpose Cake Mix
• 3 eggs
• 8 feijoas
• 2 tbl butter
• 2 tbl honey
• 1 cup of shredded coconut
• ¼ cup (63ml) sour cream
• ½ cup (125ml) water

Method

1. Line a 20cm round baking tin. Preheat oven to 190°C degrees (170°C fan forced).
2. Peel Feijoas and slice into ½ cm discs. Melt butter and honey in a frying pan and add feijoas to cook and caramelise.
3. Open Cake mix into a large bowl and add eggs, sour cream, water and coconut. Mix to combine.
4. Place a layer of the cooked feijoa discs in the lined pan.
5. Chop any leftover feijoas and mix through the cake mix with any liquid left in the pan.
6. Pour mixture into the cake tin and bake for 40 minutes.
7. Best served warm with a dollop of cream or coconut yogurt.