Feijoa & Kiwifruit Lamingtons & a search for NZ’s Top Food Blogger
To celebrate Rick Stein's visit to New Zealand this winter and his Food Odyssey in Auckland & Wellington, Lunch Box Productions have asked NZ Food Bloggers to create a post that most signifies the ultimate Kiwi dish for them.
For me, there are a lot of similarities between English and New Zealand cuisine, but what stands NZ apart are things like feijoas, which I had never heard of till I came here, seafood such as Whitebait and Paua or Iki Mata and the tradition of Hangi. Then there are the sweet things like Anzac Biscuits, Afgans, Lamingtons, Rocky Road and Pavlova, although the Aussies might disagree on the latter few, but I will sit on the fence for that argument.
I thought about creating a whitebait fritter canapé but they aren’t in season and cooking should be all about fresh seasonal products where possible. I can’t dive for paua and no one volunteered their service in this colder weather so that was out to. But you all know me and my love of desserts and feijoas just happen to be in season, I have recently posted a few recipes with the very same ingredient so I would have to scratch my head for some new ideas. What if I took a traditional Laminton and gave it a feijoa jacket?
Feijoa & Kiwifruit Lamingtons
- 200g flour
- 2 large eggs
- 200g butter
- 200g white sugar
- 1/4 cup of milk
- Whipped cream for filling
- 8 Feijoas & 2 kiwifruit
- 1/2 cup sugar
- To make the jam for outside of the Lamington, scoop out pulp from the feijoas and skin & dice kiwifruit.
- Add fruit to a pan with 1/2 cup sugar, simmer till soft.
- Mash fruit to a pulp if required and simmer till the fruit thickens. Allow to cool before using.
- To make the sponge, preheat the oven to 350F (180C).
- Grease & flour an 8 inch square cake tin. Set aside.
- In a large bowl add the butter and icing sugar until pale and fluffy.
- Add the eggs one at a time and beat well after adding each egg.
- Sift the flour into the mixture and fold in with a metal spoon.
- Add the milk and combine to make a smooth cake mixture.
- Spread the mixture into the cake tin, making sure it’s evenly spread.
- Bake in the oven for about 30 minutes. Test the center of the cake with a skewer and make sure it comes out clean.
- Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool.
- Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight. This make the sponge easier to handle.
- Coat all of each square with the feijoa & kiwifruit jam.
- Slice the square through the middle and fill with whipped cream.
- Pour coconut into a bowl and add one square of Lamington at a time and coat each side with coconut.