Feijoa Crumble Cake with Chai Spices

This feijoa crumble cake tastes smells like autumn and is a little nostalgic way to share some love. Heady with spices, it is a great way to use up the fallen fruit from your tree. Feijoa's are native to South America and grow only in a few countries. I know many Kiwi's love them, but others not so much. My Canadian is still a little confused and an English friend once described them as 'floral but tart but sweet - it's confusing'. A difficult taste to describe, but one that I adore. As a kid, I used to go to my friends house and we would sit, gorging ourselves amongst her feijoa trees. I learnt the hard way what too many in one sitting can do to a little tummy. The lesson of restraint was learnt early on.

With restraint in mind, gather your friends and have some afternoon tea. There is something beautifully nostalgic about a crumble cake. Reminiscent of times gone past, I find something really lovely about having a piece, a cuppa and some catch ups with friends. This is a basic recipe where any stewed fruit can be swapped for the feijoa. Apple is traditional but in fact, the roasted late summer stone fruit would be a wonderful addition as well. And aside from tea, this really doesn't need much else to accompany it. A lick of thickened cream would be generous but isn't required.

Should you be one of those many Kiwis with a feijoa tree in their backyard, this is a great way to use up excess fruit. I also would recommend scooping the flesh and freezing it. It goes well in smoothies, juices and is an excellent vitamin c boost in the cooler months. But first and foremost, cake.

I believe all birthdays should come with cake - this year my birthday coincided with the Covid-19 lockdown... It was a little tricky to celebrate. This feijoa crumble cake was a beautiful treat as it lasts a few days in a container making it perfect for those families who prefer not to eat a whole cake. It's just the two of us so it's lovely to have a cake to pick at over a few days or so.