Feijoa and Macadamia Nut Loaf


Makes 1 loaf
5 large or 8 small feijoas, peeled and coarsely chopped (you will need 1 1/2 cups)
1 cup boiling water
1 cup raw sugar
1/4 cup honey
100g butter, cubed
1 large egg, lightly beaten
1/2 cup desiccated coconut
1 1/2 cups plain flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 cup macadamia nuts, coarsely chopped
Extra 2 tbsp raw sugar, to top

1 Preheat oven to 180ºC. Spray a standard loaf tin with oil. Place chopped feijoas, water, sugar, honey and butter in a saucepan.

2 Bring mixture to the boil, stirring until sugar dissolves and butter melts, then turn down the heat and simmer for 5 minutes. Remove to cool to room temperature.

3 Stir in coconut and sifted dry ingredients. Pour mixture into prepared tin and sprinkle surface with macadamias and extra raw sugar.

4 Bake for 50 to 60 minutes or until an inserted skewer comes out clean.

Download all the recipes from Episode Six here (PDF 3.1MB)

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These recipes have not been tested by MediaWorks NZ or Chelsea Sugar.

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