Recipes
Feijoa and matcha loaf with lemon glaze
Every autumn in Aotearoa the fruit bowls fill with feijoa. Their perfumed sweetness and Terrace's grassy depth are a natural pair — this loaf is our favourite way to use up a bag from a neighbour's tree.
Ingredients
- 250 g feijoa flesh (8–10 feijoas), mashed
- 100 g butter, melted
- 150 g caster sugar
- 2 eggs
- 125 g plain Greek yoghurt
- Finely grated zest of 1 lemon
- 250 g plain flour
- 10 g MISTFOLD Terrace (1½ tablespoons)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Glaze: 80 g icing sugar, 1 tablespoon lemon juice, ½ teaspoon Terrace
Method
- Heat the oven to 175°C (160°C fan). Grease and line a 22 × 11 cm loaf tin.
- In a large bowl, whisk the butter, sugar, eggs, yoghurt and lemon zest until smooth. Stir in the feijoa.
- Sift in the flour, matcha, baking powder, baking soda and salt. Fold gently until no dry flour remains.
- Scrape into the tin and bake for 50–55 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then on a rack.
- Whisk the glaze ingredients until smooth and drizzle over the cooled loaf.
Good to know
Out of season, use frozen feijoa — thaw and drain it well first. The loaf keeps for three days in an airtight container and slices best on day two.
