Right now, feijoas are falling to the ground in gardens all around if you're a fellow Southernhemispherian from the cooler latitudes. I couldn't find many recipes for them even from all the books so far indexed on EYB. Even Stephanie and Maggie don't seem to use them (and yes, I was surprised at that too!)
However, don't let them go to waste. They're delicious scooped from their skin with a spoon like a kiwifruit provided they have just a bit of give. Even if they're a bit bruised, and look little and green and you only have a cup and a half of them, you can make this Chocolate feijoa cake. I found it on the web and made it last night and we loved it.
Chocolate Feijoa Cake
185g butter
3/4 c caster sugar
2 eggs
1 1/2 c peeled chopped feijoas
2 tbsp brown sugar
1/2 tsp cinnamon
1 1/2c Self Raising flour
1/2 tsp baking soda
1/2 c cocoa
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c sour cream.
Heat oven to 180c.
Combine feijoas, brown sugar and cinnamon in bowl and set aside.
Cream butter and sugar. Add eggs one at a time. Stir sour cream into feijoa mix and combinewell.
Sift dry ingredients into creamed butter/sugar/eggs and add in feijoa mix, combine well. Transfer batter into prepared tin (I use a ring tin) and smooth top evenly. Bake 40-45mins, or until skewer/knife comes out clean. Sit for 5 mins before turning out.