Feijoa & Kiwifruit Lamingtons & a search for NZ’s Top Food Blogger

200g flour

2 large eggs

200g butter

200g white sugar

1/4 cup of milk

Whipped cream for filling

8 Feijoas &

2 kiwifruit

1/2 cup sugar

Preparation:

To make the jam for outside of the Lamington, scoop out pulp from the feijoas and skin & dice kiwifruit.

Add fruit to a pan with 1/2 cup sugar, simmer till soft.

Mash fruit to a pulp if required and simmer till the fruit thickens. Allow to cool before using.

To make the sponge, preheat the oven to 350F (180C).

Grease & flour an 8 inch square cake tin. Set aside.

In a large bowl add the butter and icing sugar until pale and fluffy.

Add the eggs one at a time and beat well after adding each egg.

Sift the flour into the mixture and fold in with a metal spoon.

Add the milk and combine to make a smooth cake mixture.

Spread the mixture into the cake tin, making sure it's evenly spread.

Bake in the oven for about 30 minutes. Test the center of the cake with a skewer and make sure it comes out clean.

Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.

Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight. This make the sponge easier to handle.

Coat all of each square with the feijoa & kiwifruit jam.

Slice the square through the middle and fill with whipped cream.

Pour coconut into a bowl and add one square of Lamington at a time and coat each side with coconut.

Enjoy!

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27 Comments Post a comment

Sasa

Great recipe- like I think I said in another comment to you, I love feijoas and this is pretty and very Kiwi, good job