Feijoa Syrup Cakes

Woman's Weekly Brand extension Julie Le Clerc. Feijoa coconut syrup cakes.

Carolyn Robertson Photography

While the cakes cook the slices of feijoas caramelise giving the fruit a more intense flavour that is further heightened by the tangy lemon syrup. If you like feijoas then you will find these cakes truly scrumptious.

Makes 6

100g butter, softened

1/2 cup caster sugar

2 eggs

1/2 cup fine desiccated coconut

3/4 cup plain flour

1 teaspoons baking powder

4 feijoas, peeled and sliced

1 Preheat oven to 160°C fan bake. Grease and lightly dust with flour 6 x 1 cup capacity cake tins.

2 In a bowl, beat butter and sugar with an electric mixer until pale and creamy. Beat in eggs, one at a time. Stir in coconut, sifted flour and baking powder. Spoon mixture into prepared cake tins. Arrange a few feijoa slices over the surface of each cake.

3 Bake for 30 minutes or until a skewer inserted comes out clean. Cool cakes in tins. Once cold, remove cakes from tins and saturate with hot lemon syrup (recipe follows).

LEMON SYRUP:

Makes 1 1/2 cups

Juice of 6 lemons

1 cup water

1 cup sugar

1 To make the lemon syrup, place all ingredients in a saucepan.

2 Bring to the boil, stirring until sugar dissolves. Simmer hard for 3 to 5 minutes or until thick and syrupy.