Feijoa Cake

Well feijoa season is well and truly upon us here in New Zealand and the two trees in my parents’ back garden has pretty much exploded with fruit. No-one there really eats them (or, at least, they don’t eat THAT many), but Michael loves them so we raided their lawn. Personally, I’m not a fan of feijoas so I came up with the idea of (what else?) making a cake out of them.

The cake looked and tasted pretty great and the feijoa flavour wasn’t overpowering so it got two thumbs up from me.

Ingredients:

75g butter, softened

1 cup sugar

1 cup mashed feijoas

1/2 cup milk

1 tsp baking soda

2 eggs

1 tsp vanilla (I used vanilla bean paste but essence, flavouring, whatever would be fine)

2 cups plain flour

1 tsp baking powder

Method:

1. Cream the butter and sugar together in a large mixing bowl.

2. Mix in the mashed feijoas.

3. Add the milk, eggs and vanilla.

4. Sift the flour baking powder and baking soda together and add to the wet ingredients.

5. Mix it all up and pour into a baking paper lined (or greased) cake tin. I used a regular sized loaf tin.

6. Bake at 180C for 40 mins. I found that the cake was browning too rapidly so I covered it with tin foil after 25 mins.

Happy Baking! 😀

May 3, 2010. Tags: , , , , , , . Baking, Cake. 1 comment.

Simple White Bread

I was like a baking machine today. Originally I’d only planned to make a loaf of bread and some blondies but then Maziah texted me at 5 to see if I could make her the 25 cupcakes she wanted for tonight. And guess what? I could. 🙂 I am très awesome. But first off, time to tackle the loaf of bread I made.  I’ve made this a few times, in fact I used to make it all the time last year, and there’s nothing better than the smell of fresh baked bread – even the smell of fresh baked cakes can’t top it.

The recipe came from Delia Online (Delia Smith’s website) and it is a brilliant and easy recipe. For those of you who don’t want to click a link I’ll post it here too.

Ingredients:

1lb 8oz (700g) of strong white bread flour (I just used some regular plain/all purpose flour)

1 level tablespoon of salt , or less, according to taste

1 level teaspoon of dried yeast

1 level teaspoon of caster sugar

15 fl oz (425ml) hand hot water

What You Do:

  • Delia Smith says to begin by warming the flour in the oven for about ten minutes but I didn’t do that and it still worked out so really it’s up to you….although you should probably follow the advice of Delia because, well, because she’s Delia Smith.
  • Sift flour, salt, yeast and sugar into a bowl, make a well in the centre and add the water.
  • Mix the dough, starting off with a wooden spoon and using your hands at the end. Add more water if there’s any dry bits.
  • Wipe the bowl clean with the dough and transfer it to a flat work surface. Knead the dough for 3 minutes or until in develops a sheen and is springy and elastic.
  • Put the dough back in the mixing bowl or a clean bowl and leave it covered until it appears to have doubled in bulk ( this should take about 2 hours at room temperature).
  • After that, turn the dough out on to the work surface again and knead for 2 minutes.
  • Now you can either put the dough in a loaf pan or divide it in two to make two smaller loaves. Once you’ve made the life changing decision of how many loaves you want, leave the pan(s) for another hour until the dough rises above the top of the tins. (Delia says to put them inside an oiled polythene bag but that seemed like too much fuss so I just covered it with a clean teatowel and put it in the airing cupboard where it was warm. Delia has her way and I have mine.)
  • While your waiting, turn your oven on to 450F (230C).
  • Bake the bread on the centre shelf, two small loaves for about 30 – 40 minutes and one big loaf for about 35 – 45 minutes, until they sound hollow when the base is tapped.
  • Tip the loaf out of its tin and stick it back in the oven for about 5 minutes to crisp the base and sides.

Mmmm. Delicious.

August 8, 2008. Tags: , , , , , . Baking, Bread. Leave a comment.