STICKY, YOGHURT FEIJOA LOAF

I was thinking of flavours that I like to enjoy with feijoas and I also wanted cake! I decided to add them all together and came up with this very delicious loaf which was so good that next time I make it I will serve it up as a grand dessert.

Preparation time - 15 minutes

Cook time - 45 minutes

Skill - medium

Serves 8-10

Ingredients

5 (300g) feijoas, peeled and small dice

80 ml honey

30g raw cane or brown sugar

Cake 

2 large eggs

150g raw cane sugar

225g unsweetened yoghurt 

½ cup oil

190g flour

2 tsp baking powder

½ tsp salt

Method 

Preheat oven 170C

Lightly grease and line a 20 cm x 13 cm loaf tin with baking paper.

Place the honey and first measure of sugar into a small saucepan and heat gently to dissolve the sugar. 

Add the diced feijoas and stir to coat.  Pour into the base of the loaf pan to cover the base,

In a large mixing bowl, whisk the eggs with the sugar until well combined.

Whisk in the yoghurt and oil until well combined.

Sieve in the dry ingredients and gently fold through.

Pour the batter over the sticky feijoas. 

Bake on the second shelf up from the bottom of the oven for 40-45 minutes or until a skewer comes out clean when inserted into the centre of the cake.

Cool in the tin for 15 minutes before turning upside down to cool.

Will last for 3 days.