https://deltanine.net/mw/index.php?action=history&feed=atom&title=CHOCOLATE_FEIJOA_CAKECHOCOLATE FEIJOA CAKE - Revision history2026-09-11T16:07:15ZRevision history for this page on the wikiMediaWiki 1.32.1https://deltanine.net/mw/index.php?title=CHOCOLATE_FEIJOA_CAKE&diff=1218&oldid=prevMina: Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *185g butter, softened *3/4 cup caster sugar *2 free-range eggs *1 1/2 cups peeled, s..."2016-05-01T23:03:25Z<p>Created page with "===Ingredients=== <div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"> *185g butter, softened *3/4 cup caster sugar *2 free-range eggs *1 1/2 cups peeled, s..."</p>
<p><b>New page</b></p><div>===Ingredients===<br />
<div style="column-count:3;-moz-column-count:3;-webkit-column-count:3"><br />
*185g butter, softened<br />
*3/4 cup caster sugar<br />
*2 free-range eggs<br />
*1 1/2 cups peeled, sliced feijoas<br />
*2 tbsp brown sugar<br />
*1/2 tsp cinnamon (first measure)<br />
*1 1/2 cups self-raising flour<br />
*1/2 tsp baking soda<br />
*1/2 cup cocoa powder<br />
*1/2 tsp cinnamon (second measure)<br />
*1/2 tsp ground nutmeg<br />
*1/2 cup sour cream<br />
</div><br />
===Method===<br />
#Lightly oil or spray a 20cm ring tin.<br />
#Line the bottom of the tin with strips of baking paper.<br />
#Heat the oven to 180C.<br />
#Peel ripe feijoas (depending on size I used 8 egg-sized feijoas) with a sharp knife.<br />
#Slice each feijoa in half lengthwise, then slice thinly.<br />
#Measure 1 1/2cups of the sliced fruit and place in a bowl with 2 tbsp brown sugar and the first 1/2 tsp cinnamon.<br />
#Cream the softened butter and caster sugar in a small bowl with an electric beater.<br />
#Beat in the eggs one after the other, then transfer the mixture to a large bowl.<br />
#Stir in the prepared feijoas, sifted flour, baking soda, cocoa, second measure of cinnamon and the nutmeg alternately with the sour cream in two batches.<br />
#Transfer the batter into the prepared pan and smooth the top evenly.<br />
#Bake at 180C for 45-50 minutes, or until a skewer exits cleanly from the middle of the cake.<br />
#Allow to sit for 5 minutes, then turn out onto a wire rack and remove the baking paper.<br />
#Allow to cool completely.<br />
#Cover the top and sides with the chocolate glaze.<br />
===For the chocolate glaze===<br />
*130g dark chocolate<br />
*40g butter<br />
<br />
Place in a small microwave proof bowl and heat on 50 per cent power for about 1 minute. Whip with a knife until smooth and shiny.</div>Mina