Feijoa Shortcake
8 to 10 feijoas
rind and juice 1 or 2 lemons
2 Tblspn sugar
180g butter, softened
1 cup caster sugar
1 egg
vanilla essence
250g flour, sifted with 1 tsp baking powder
2 to 3 Tblspn flaked or sliced almonds
- pre-heat oven to 180°C
- peel feijoas and slice into 10mm rounds, sprinkle with rind and juice of lemons, and mix in sugar, leave to stand
- cream butter and sugar
- add egg and vanilla essence, and then flour and baking powder
- press about  of the cake mix into lined cake tin, spoon over feijoas, lemon and sugar mixture
- break remaining dough into small pieces and dot casually over top of feijoas
- sprinkle with flaked almonds
- vake in a preheated oven 180ÂC for 45 to 60 minutes
- reduce temperature if shortcake is browning too much
Serve warm with lightly whipped cream.
Serves 6
