Feijoa Shortcake

In 2013, well-known Palmerston North caterer Hester Guy detailed this recipe, adapted from an old Jewish cookbook in her collection, to the Nine to Noon audience.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C. Line the base of a 23cm (or 24cm or 25cm) springform cake tin with baking paper.

Step 2

Peel the feijoas and slice into rounds 1cm thick. Place in a mixing bowl and sprinkle with the lemon or orange zest and juice and mix in 2 tablespoons sugar. Set aside while you make the base.

Step 3

Cream the butter and 1 cup sugar until light and fluffy, then add the egg and vanilla and stir to combine. Sift in the flour and baking powder and fold to combine.

Step 4

Press about three-quarters of the mixture into the prepared tin.

Step 5

Spoon over the feijoa mixture. Break the remaining dough into small pieces and dot oasually over the top of the feijoas. Lastly, sprinkle with the flaked almonds.

Step 6

Place in the oven and bake for 45-60 minutes. Check after 45 minutes, and reduce the oven temperature if the shorteake is browning too much. If you use one of the larger tin sizes, reduce the cooking time accordingly.

Step 7

Serve warm with lightly whipped oream.