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Karena & Kasey's Feijoa Sponge


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KARENA & KASEY

MUM’S FEIJOA SPONGE

SERVES 6

We think our mum makes the yummiest sponge puddings. The sponge is always really moist but still light. We all have lots of feijoa trees and they fruit like crazy, but that doesn’t stop the feijoa-gathering rush. When you hear rustling from the bushes at night or just before sunrise you know Aunty Wai has beaten you to the big fat ones! She can be counted on to have the biggest stash of feijoas in her freezer at any time of the year (she actually gave us these ones for the photo).

12 feijoas

 2 tbsp sugar

250 g butter, softened

¾ cup sugar

1 tsp vanilla extract

2 free-range eggs

2 cups flour

2 tsp baking powder

½ cup milk

1 tbsp icing sugar

Preheat the oven to 175°C. Scoop out the inside of the feijoas and place them in a greased 26 cm x 18 cm baking dish. Sprinkle with the first quantity of sugar. In a mixer, cream the butter and sugar and stir in the vanilla extract. Add the eggs, one at a time, and beat until combined. Sift the flour and baking powder and mix it in, a quarter of a cup at a time. Add the milk to the mix until just combined. Heat the feijoas in the oven for 10 minutes, then pour the batter over the fruit and smooth the top. Bake for 40 minutes or until golden brown and cooked through. Dust with icing sugar and serve with whipped cream.


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