5-minute Feijoa and Coconut Sponge Cake
5 -min feijoa + coconut sponge cake
Gluten free | Sugar free | Dairy free
Why it’s delicious
Feijoa season is a time of great celebration in New Zealand as summer gives way to autumn and the ground is ripe with this fragrant and distinct fruit. Described as a cross between guava, strawberry and pineapple, it’s hard to put the taste of feijoa into only one basket where its best eaten to be believed.
On my recent book tour of New Zealand it would have been remiss of me to not cook something healthy delicious with this fabulous little fruit as it was in prime season.
Helpful hints + tips
If you are struggling to track down the elusive feijoa, fear not! You can make this wonderful sponge with grated apple, stewed apple or pear, ripe banana, pineapple, figs or berries.
You can watch my video on how to make my Feijoa and coconut sponge my clicking on this link!
4 medium ripe feijoa, flesh removed with a teaspoon and mashed with a fork
¾ tsp ground ginger
1 tbsp inulin powder
1 tbsp desiccated coconut
1 heaped tbsp almond flour
½ tsp baking powder
Pinch himalayan salt
1 tbsp unsweetened coconut yogurt, thinned out with a little water
Into a large microwave-able mug or cup add the feijoa, ginger and half the inulin powder.
Microwave on high for 45 seconds.
Remove half the stewed feijoa from the mug and set aside , and then add the remaining inulin,
coconut, almond flour, baking powder, salt and egg and mix with a fork to combine.
Microwave on high for 2 ½ minutes.
Remove the cooked sponge from the mug by tipping on to a plate and top with the set aside
stewed feijoa and drizzle over the coconut yogurt. Finish with a dusting of inulin powder and
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