Αυτός ο διαλογισμός στα Κέικ Φεϊχόα is a soft and moist egg-free, dairy-free, and refined sugar-free cake with the classic Kiwi-favorite flavors of feijoa.
Ενώ ολόκληρη η συνταγή βρίσκεται ακριβώς παρακάτω, μην χάσετε όλες τις συμβουλές μου παρακάτω, συμπεριλαμβανομένων των αλλαγών υλικών, των συμβουλών μαγειρικής μου και των βήμα προς βήμα φωτογραφιών!
Σας αρέσει αυτή η συνταγή; Σας αρέσει αυτή η συνταγή;
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Κέικ Φεϊχόα
Αυτός ο διαλογισμός στα Κέικ Φεϊχόα is a soft and moist egg-free, dairy-free, and refined sugar-free cake with the classic Kiwi-favorite flavors of feijoa.
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Μερίδες: 12 φέτες
Θερμίδες: 200.5 kcal
Συστατικά
- 1 φλιτζάνι Ripe Feijoa - look at note 2 to increase sugar if yours are not ripe (note 1)
- ½ φλιτζάνι Τριμμένη καρύδα (χωρίς ζάχαρη) - (σημείωση 2)
- 1 φλιτζάνι Γάλα καρύδας - (σημείωση 3)
- ⅓ φλιτζάνι Ελαιόλαδο με ήπια γεύση - (σημείωση 4)
- ⅔ φλιτζάνι Ακατέργαστη ζάχαρη από ζαχαροκάλαμο - (σημείωση 5)
- 1 κουταλάκι του γλυκού Εκχύλισμα βανίλιας
- 2 φλιτζάνια Αλεύρι που φουσκώνει μόνο του - (σημείωση 6)
- 1 κουταλάκι του γλυκού Κανέλα
Οδηγίες
- Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside.
- Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a chopping board.
- Using a sharp knife, finely chop the flesh into a puree. Pack the feijoa flesh and its juice in a measuring cup to measure 1 cup.
- Place the feijoa puree in a large mixing bowl with shredded coconut, coconut milk, oil, vanilla extract, and sugar and stir to combine.
- Stir in the self-rising flour and cinnamon.
- Stir until the batter is smooth and consistent.
- Transfer the batter to the prepared cake tin.
- Bake the cake on the center rack of the oven for 45-55 minutes at 180°C (350°F) until a toothpick inserted in the center of the cake comes out clean.
- Let it cool down for 10 minutes in the cake tin, then on a wire rack for 20 minutes before slicing.
Σημειώσεις
Σημειώσεις 1: If your Feijoas are not soft and ripe, increase the sugar to 1 cup for best sweetness. Feijoa is a fruit tree that grows everywhere in New Zealand. It’s also known as pineapple guava in the USA.
Σημειώσεις 2: Or chopped nuts like a mix of pecans, walnuts, or almond meal.
Σημειώσεις 3: Or almond milk, but canned coconut milk adds a lovely taste and extra moist texture to the cake.
Σημειώσεις 4: Or vegetable oil, like canola oil.
Σημειώσεις 5: You can use coconut sugar or demerara sugar, but the cake will be darker. Or simply use sugar, or half white sugar and half brown sugar.
Σημειώσεις 6: You can make 2 cups of self-rising flour by whisking 3 teaspoons of baking powder in 2 cups of all-purpose flour. I don’t recommend gluten-free flour for this recipe. For a gluten-free option, use my μετατροπέας χωρίς γλουτένη, αλλά μην ξεχάσετε το μπέικιν πάουντερ.
Αποθηκευτικός χώρος: Store the cake in the fridge in a sealed cake box for up to 4 days.
Διατροφή
Σερβίρισμα: 1φέτα | Θερμίδες: 200.5kcal | Υδατάνθρακες: 31g | Πρωτεΐνη: 2.8g | Λίπος: 8.1g | Κορεσμένο λίπος: 2.4g | Πολυακόρεστα λιπαρά: 0.8g | Μονοακόρεστα λιπαρά: 4.5g | Νάτριο: 10.9mg | Κάλιο: 67.8mg | Ινα: 1.9g | Ζάχαρη: 14.8g | Βιταμίνη Α: 1.9IU | Βιταμίνη B12: 0.2σελ | Βιταμίνη C: 5.7mg | Βιταμίνη DXNUMX 9.8σελ | Ασβέστιο: 16.5mg | Σίδερο: 0.3mg | Μαγνήσιο: 12mg | Φώσφορος: 27.6mg | Ψευδάργυρος: 0.3mg
Συστατικά και υποκατάστατα
Αυτή η παράγραφος σας δίνει όλες τις συμβουλές μου σχετικά με την επιλογή των σωστών υλικών. Για την πλήρη συνταγή με τις μετρήσεις, μεταβείτε στην κάρτα συνταγής στο κάτω μέρος της ανάρτησης!Μετάβαση στην πλήρη συνταγή
You only need a handful of simple ingredients to make this cake. Here’s how to pick and swap them.
- Ripe Feijoa – This is the key ingredient, providing the unique, sweet, and tangy flavor of your cake. For the best natural sweetness, use very ripe feijoas. If yours aren’t perfectly soft and ripe, you might want to increase the sugar slightly. Feijoa is also known as pineapple guava in other parts of the world.
- Τεμαχισμένη καρύδα – This adds a lovely texture and a subtle tropical flavor that pairs beautifully with feijoa. You can also use chopped nuts like pecans or walnuts, or even almond meal, as an alternative.
- Γάλα καρύδας – This liquid contributes to the cake’s moistness and adds a wonderful richness. Canned coconut milk will give you a particularly lovely taste and texture, but almond milk also works.
- Ελαιόλαδο ελαφρύ – This also adds moisture to the cake, keeping it tender. Vegetable oil, such as canola oil, is also a suitable alternative.
- Ακατέργαστη ζάχαρη από ζαχαροκάλαμο – This sweetens the cake. You can use coconut sugar or demerara sugar, but these will make your cake darker. Regular white sugar, or a mix of white and brown sugar, also works perfectly. Adjust the amount based on how ripe your feijoas are.
- Εκχύλισμα βανίλιας – This enhances the overall flavor of the cake, adding a warm note.
- Αλεύρι που φουσκώνει μόνο του – This forms the main structure of your cake and already contains baking powder, making it easy to use. If you don’t have self-rising flour, you can create your own by whisking all-purpose flour with baking powder (details in the recipe notes). For a gluten-free option, use my μετατροπέας χωρίς γλουτένη, αλλά μην ξεχάσετε το μπέικιν πάουντερ.
- Κανέλα – This spice adds a warm, comforting flavor that complements the feijoa beautifully.
How to Make Feijoa Cake
This cake is super simple to make, here’s how in a few pictures.
Remove the skin of the feijoas and slice them into small bits.
Combine the wet ingredients in a large bowl and incorporate the flour.
Stir the batter until just combined and transfer it to a springform pan lined with parchment paper.
Bake the cake on the center rack of the oven for 45-55 minutes at 180°C (350°F).
Συμβουλές ψησίματος της Carine
Let me share a few more tips for a perfect feijoa cake.
- Feijoa Prep is Key – After scooping out the feijoa flesh, make sure to chop it very finely, almost to a mash. This ensures it blends well into the cake batter and provides a consistent texture.
- Ρύθμιση γλυκύτητας – Use ripe feijoas for the best natural sweetness; if yours are very ripe, ⅔ cup of sugar should be enough. However, if your feijoas are a bit tough or less ripe, do not decrease the sugar; you might even want to increase it to 1 cup for optimal sweetness.
- Προσαρμόσιμη υφή – Feel free to swap the shredded coconut for other add-ins like almond meal, chopped walnuts, or pecans. If you prefer a plain feijoa cake, you can even skip these additions entirely.
- Feijoa Quality – The ripeness of your feijoas significantly impacts the sweetness and moisture of your cake. Ripe feijoas are soft to the touch and have a fragrant aroma.
- Pan Preparation – Line your cake tin with parchment paper and lightly oil both the paper and the tin. This ensures your cake won’t stick and is easy to remove once baked.
- Gentle Mixing – Once you add the flour and cinnamon, stir the batter gently with a rubber spatula until it’s just smooth and consistent. Overmixing can develop the gluten in the flour, leading to a tougher cake.
Wonderful! The feijoa season is here in New Zealand now, so this recipe is very timely. Thank you so much for sharing.
I am so happy to have a fellow Kiwi who follows me ! Let me know how the goes turns out.