Roasted Feijoa Shortcake
With the feijoa season in full swing and a new flatmate moving in I decided to get my bake on and make something for dessert. I was flipping through old cuisine magazine issues and found a recipe for roasted feijoa shortcake. Roasting feijoas with brown sugar intensifies the flavour, or it said, sounds good to me. Three quarters of the way through and Matthew takes a look at the recipe, luckily he did as it has ground almond in it and our new flatmate is allergic nuts. Whoops! I will be much more careful in future. Matthew very kindly made Lucy a nut-free dessert of feijoas, cream and feijoa sauce.
This recipe was really easy and very tasty. I took some in for the lab mates and they liked it (but I think they like all free food). The feijoa sauce was delicious and would go well with other desserts or just ice cream.
Ingredients:
24 feijoas, halved, flesh scooped out with a teaspoon
1⁄2 cup brown sugar
125g butter
125g caster sugar
finely grated zest of 1 lemon
1 egg
1 teaspoon baking powder
250g flour
140g ground almonds
icing sugar and whipped cream to serve
Method:
1. Preheat the oven to 200°C. Put the feijoas in an ovenproof tray just big enough to hold them in a single layer and sprinkle evenly with the brown sugar. Bake for 15 minutes or until bubbling and browned. Set aside to cool.
2. Put the butter, caster sugar and lemon zest in a food processor then process until creamy and pale. Add the egg and process well to combine.
3. Add the baking powder, flour and almonds and process until well mixed.
4. Knead the dough very briefly on a floured surface then wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 190°C. Remove the dough from the fridge and stand for 5 minutes or until it is soft enough to roll out. Divide in half then roll one half out on a floured surface to line a 35cm x 10cm rectangular tin (the pastry will be quite crumbly so just patch it together, making sure not to leave any gaps).
5. Drain the feijoas well, reserving the syrup. Spread the feijoas evenly over the dough in the tart tin. Roll out the remaining dough to make a rectangle to cover the feijoas then crimp the edges together to seal.
6. Bake for 30 minutes or until well cooked. Serve warm with whipped cream, drizzled with the reserved syrup and dusted with icing sugar.
Roasted Feijoa Shortcake
With the feijoa season in full swing and a new flatmate moving in I decided to get my bake on and make something for dessert. I was flipping through old cuisine magazine issues and found a recipe for roasted feijoa shortcake. Roasting feijoas with brown sugar intensifies the flavour, or it said, sounds good to me. Three quarters of the way through and Matthew takes a look at the recipe, luckily he did as it has ground almond in it and our new flatmate is allergic nuts. Whoops! I will be much more careful in future. Matthew very kindly made Lucy a nut-free dessert of feijoas, cream and feijoa sauce.This recipe was really easy and very tasty. I took some in for the lab mates and they liked it (but I think they like all free food). The feijoa sauce was delicious and would go well with other desserts or just ice cream.
Ingredients:
24 feijoas, halved, flesh scooped out with a teaspoon
1⁄2 cup brown sugar
125g butter
125g caster sugar
finely grated zest of 1 lemon
1 egg
1 teaspoon baking powder
250g flour
140g ground almonds
icing sugar and whipped cream to serve
1⁄2 cup brown sugar
125g butter
125g caster sugar
finely grated zest of 1 lemon
1 egg
1 teaspoon baking powder
250g flour
140g ground almonds
icing sugar and whipped cream to serve
Method:
1. Preheat the oven to 200°C. Put the feijoas in an ovenproof tray just big enough to hold them in a single layer and sprinkle evenly with the brown sugar. Bake for 15 minutes or until bubbling and browned. Set aside to cool.
1. Preheat the oven to 200°C. Put the feijoas in an ovenproof tray just big enough to hold them in a single layer and sprinkle evenly with the brown sugar. Bake for 15 minutes or until bubbling and browned. Set aside to cool.
2. Put the butter, caster sugar and lemon zest in a food processor then process until creamy and pale. Add the egg and process well to combine.
3. Add the baking powder, flour and almonds and process until well mixed.
4. Knead the dough very briefly on a floured surface then wrap in cling film and refrigerate for 30 minutes.
Preheat the oven to 190°C. Remove the dough from the fridge and stand for 5 minutes or until it is soft enough to roll out. Divide in half then roll one half out on a floured surface to line a 35cm x 10cm rectangular tin (the pastry will be quite crumbly so just patch it together, making sure not to leave any gaps).
5. Drain the feijoas well, reserving the syrup. Spread the feijoas evenly over the dough in the tart tin. Roll out the remaining dough to make a rectangle to cover the feijoas then crimp the edges together to seal.
6. Bake for 30 minutes or until well cooked. Serve warm with whipped cream, drizzled with the reserved syrup and dusted with icing sugar.
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