Feijoa Shortcake

This can be made with different fruit. It’s easy and looks great.
I prepared the feijoas the day before and kept them in the freezer.

Isabella says..."Absolutely delicious and super easy to make."

FEIJOA SHORTCAKE

Fruit topping

• 500 grams peeled chopped feijoas
• 1 tablespoon sugar
• zest of 1 lemon

Dough

• 180 grams butter
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon vanilla
• juice of 1 lemon
• 250 grams flour
• 1 teaspoon baking powder

Method

1. Mix the feijoas, sugar and lemon zest and set aside.
2. Cream butter and sugar. Add egg, vanilla and lemon juice.
3. Mix well and add flour and baking powder.
4. Spread most of dough in greased/lined tin or flan dish, drain feijoas and spread on top of dough.
5. Drop bits of remaining dough on top of feijoa, sprinkle with brown sugar.
6. Bake at 180ºC about 50-60 minutes (I used Moscavato dark unrefined cane sugar)

Di-Nana's Pavlova

This one is a family favourite - Isabella.

This recipe comes from my Nana who I call Di-Nana - her name is Diana.
We make this because of our ongoing supply of eggs, laid by our chickens.
We tried something different in the picture and made it a different shape from the usual one. It has been decorated by edible flowers from my garden.

The pavlova recipe comes from my original Wild Yeast and Sugar Pie blog.

MUM'S PAVLOVA

4 egg whites 

1 and half teaspoons vinegar
pinch salt 

1 and half teaspoons cornflour
1 cup sugar

1. Beat egg whites and salt for 3 minutes.
2. Add sugar gradually and beat til sugar blends in.
3. Fold in vinegar and cornflour.
4. Place on baking paper on tray. Don't spread much.
5. Bake for 1 and half hours at 130 (leave oven on all the time)

I usually double the recipe and only give it an extra 10 minutes.
20cm diameter uncooked finishes up as 25cm cooked.