We have a crazy amount of feijoas this year. I'm making different jams, salads and of course cakes. I adapted this recipe for feijoas. The result is a velvety not too sweet cake with a delicate feijoa tang.
1 ¾ cup flour
1 cup sugar
¾ cup cocoa powder
1½ tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk
1½ cup peeled and mashed feijoas
1 mashed ripe banana
¾ cup packed brown sugar
¼ cup vegetable oil
1 tbsp vanilla extract
100 g melted chocolate
Preheat the oven to 180C (350F). Coat bundt pan with nonstick cooking spray.
In a medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
In a large bowl, mix buttermilk, feijoas, banana and brown sugar. Add egg, then stir in oil and vanilla extract.
Gently add flour mixture to liquid, mixing until just combined. Some lumps are good, but make sure to fully incorporate. Pour into bundt pan and bake about 60 minutes, or until toothpick inserted in the middle comes out clean. Let cool on wire racks for 20 minutes and then remove from pan. Let cool fully on wire racks.
For the chocolate glaze: Melt the chocolate in microwave or over a double boiler then pour it on cake.