Pastel de feijoa (sin huevos, sin mantequilla, sin azúcar refinada)

Esta Pastel de feijoa 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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Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pastel de feijoa

Esta Pastel de feijoa 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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Tiempo de preparación: 15 minutos minutos

Tiempo de cocción: 50 minutos minutos

enfriarse: 20 minutos minutos

Tiempo Total: 1 horas. hr 25 minutos minutos

Curso: Postres

Tipo de cocina: Nueva Zelanda

Porciones: 12 rebanadas

Calorías: 200.5 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

1x2x3x

Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Feijoa madura - look at note 2 to increase sugar if yours are not ripe (note 1)
• ▢ ½ taza de Coco rallado (sin azúcar) - (nota 2)
• ▢ 1 taza de Leche de coco - (nota 3)
• ▢ ⅓ taza de Aceite de oliva de sabor suave - (nota 4)
• ▢ ⅔ taza de Azúcar de caña sin refinar - (nota 5)
• ▢ 1 cucharadita de Extracto de vainilla
• ▢ 2 tazas de Harina con levadura - (nota 6)
• ▢ 1 cucharadita de Canela

Instrucciones para la impresión en alta definición

• 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.

Notas

notas 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. 

notas 2: Or chopped nuts like a mix of pecans, walnuts, or almond meal.

notas 3: Or almond milk, but canned coconut milk adds a lovely taste and extra moist texture to the cake.

notas 4: Or vegetable oil, like canola oil.

notas 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.

notas 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 convertidor sin gluten, pero no olvides el polvo para hornear.

Almacenaje: Store the cake in the fridge in a sealed cake box for up to 4 days.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1rebanada | Calorías: 200.5kcal | Carbohidratos: 31g | Proteína: 2.8g | Grasa: 8.1g | Grasa saturada: 2.4g | Grasa poli-insaturada: 0.8g | Grasa monosaturada: 4.5g | Sodio: 10.9mg | Potasio: 67.8mg | Fibra: 1.9g | Azúcar: 14.8g | Vitamina A: 1.9IU | Vitamina B12: 0.2pg | Vitamina C: 5.7mg | Vitamina D: 9.8pg | Calcio: 16.5mg | Hierro: 0.3mg | Magnesio: 12mg | Fósforo 27.6mg | Zinc: 0.3mg

Ingredientes y sustituciones

You only need a handful of simple ingredients to make this cake. Here’s how to pick and swap them.

• Feijoa madura – 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.
• Coco rallado – 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.
• Leche de coco – 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.
• Aceite de oliva ligero – This also adds moisture to the cake, keeping it tender. Vegetable oil, such as canola oil, is also a suitable alternative.
• Azúcar de caña sin refinar – 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.
• Extracto de vainilla – This enhances the overall flavor of the cake, adding a warm note.
• Harina con levadura – 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 convertidor sin gluten, pero no olvides el polvo para hornear.
• Canela – This spice adds a warm, comforting flavor that complements the feijoa beautifully.

How to Make Feijoa Cake

Este pastel es muy fácil de hacer, aquí te mostramos cómo en algunas fotos.

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).

Consejos de repostería de 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.
• Ajuste de dulzor – 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.
• Customizable Texture – 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.
• Preparación de la sartén – 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.
• Mezcla suave – 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.

More Feijoa Recipes

Pan de feijoa

Crumble de feijoa