Little feijoa and coconut cakes
( SERVES 6 )
Cook up a heavenly treat using some of the best fruit of autumn and winter - apples and feijoas. Cooking transforms these fruits into warm, sticky, translucent, sweet creations. Both apples and feijoas have a natural affinity with pastry, butter, sugar, cream, coconut, dried fruit, nuts and spices, so lend themselves to sweet muffins, cakes and puddings. In these little cakes, the feijoa slices caramelise during the cooking, which gives the fruit a more intense flavour that is heightened by the tangy lemon syrup.
|100 g||Butter, softened|
|½ cup||Caster sugar|
|½ cup||Desiccated coconut|
|¾ cup||Plain flour|
|1 tsp||Baking powder|
|4||Feijoas, peeled and sliced|
- Heat the oven to 160C (fan bake).
- Grease and lightly dust with flour six 1-cup-capacity cake tins.
- In a bowl, beat the butter and sugar with an electric mixer until pale and creamy.
- Beat in the eggs, one at a time. Stir in the coconut, sifted flour and baking powder.
- Spoon the mixture into the prepared tins. Arrange a few feijoa slices over the top of each cake.
- Bake for 30 minutes or until a skewer inserted comes out clean.
- Cool the cakes in the tins. Once cold, remove from the tins and saturate with hot lemon syrup.
- To make the syrup, heat all the ingredients in a saucepan until boiling, stirring until the sugar dissolves.
- Simmer hard for 3-5 minutes or until thick and syrupy.