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4 eggs

150g butter softened

1 1/2 cups caster sugar

2 cups desiccated coconut or 1 cup ground almonds

2 cups self-raising flour

1 tsp baking powder

1/2 cup milk

1/2 cup yoghurt

1 1/2 cups sliced feijoas, plus 1/2 cup more for the top
Separate eggs and beat whites until they form soft peaks. Soften butter and beat with caster sugar until creamy. Add yolks one at a time beating between, then fold in self-raising flour, coconut (or ground almonds) and baking powder. Then gently stir in milk and plain yoghurt. Fold in beaten egg whites and the 1 � cups of sliced feijoas.

Place extra feijoa slices on top to decorate before baking @ 150c for 1 to 1 � hours in a reasonably shallow dish. Serve warm as a dessert.

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Wairere Nursery
826 Gordonton Road, R D 1, Hamilton Ph: (07) 824 3430 Email:     Open 7 days 8:30am-5pm