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