Torta di feijoa (senza uova, senza burro, senza zucchero raffinato)

Questo Torta di 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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Torta di feijoa

Questo Torta di 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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Tempo di preparazione: 15 verbale min

Tempo di cuocere: 50 verbale min

raffreddare: 20 verbale min

Tempo totale: 1 ora hr 25 verbale min

Corso: Dessert

cucina: Nuova Zelanda

Dosi: 12 fette

Calorie: 200.5 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1 bicchiere Ripe Feijoa - look at note 2 to increase sugar if yours are not ripe (note 1)
• ▢ ½ bicchiere Cocco grattugiato (non zuccherato) - (nota 2)
• ▢ 1 bicchiere Latte di cocco - (nota 3)
• ▢ ⅓ bicchiere Olio d'oliva dal sapore delicato - (nota 4)
• ▢ ⅔ bicchiere Zucchero di canna non raffinato - (nota 5)
• ▢ 1 cucchiaino da tè Estratto di vaniglia
• ▢ 2 tazza Farina a lievitazione spontanea - (nota 6)
• ▢ 1 cucchiaino da tè Cannella

Istruzioni

• 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.

Note

Note 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. 

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

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

Note 4: Or vegetable oil, like canola oil.

Note 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.

Note 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 convertitore senza glutinema non dimenticate il lievito in polvere.

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

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1fetta | Calorie: 200.5kcal | Carboidrati: 31g | Proteine: 2.8g | Grasso: 8.1g | Grassi saturi: 2.4g | Grassi polinsaturi: 0.8g | Grasso monoinsaturo: 4.5g | Sodio: 10.9mg | Potassio: 67.8mg | Fibra: 1.9g | Zucchero: 14.8g | Vitamina A: 1.9IU | Vitamina B12: 0.2mcg | Vitamina C: 5.7mg | Vitamina D: 9.8mcg | Calcio: 16.5mg | Ferro: 0.3mg | Magnesio: 12mg | fosforo: 27.6mg | zinco: 0.3mg

Ingredienti e sostituzioni

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.
• Cocco grattugiato – 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.
• Latte di cocco – 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.
• Olio d'oliva leggero – This also adds moisture to the cake, keeping it tender. Vegetable oil, such as canola oil, is also a suitable alternative.
• Zucchero di canna non raffinato – 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.
• Estratto di vaniglia – This enhances the overall flavor of the cake, adding a warm note.
• Farina a lievitazione spontanea – 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 convertitore senza glutinema non dimenticate il lievito in polvere.
• Cannella – 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).

I consigli di Carine per la pasticceria

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.
• Regolazione della dolcezza – 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.
• Preparazione della padella – 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.
• Miscelazione delicata – 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

Pane alla feijoa

Crumble di feijoa