Roasted Feijoa and Lime Shortcake

Recipe and Images by Kathy Paterson

Roasted Feijoas

Try roasting feijoas, it’s a great way to preserve them for a few days.

If you are using roasted feijoas for the shortcake recipe, then finely grate the zest of the lime before juicing.


12 large feijoas, halved, flesh scooped out with a teaspoon

juice of 1 lime (use a juicy lime)

½ cup sugar

Heat the oven to 200°C.


Put the feijoas in an ovenproof dish (or line a baking tray with baking paper) large enough so they more or less sit in a single layer. Drizzle over the lime juice then sprinkle over the sugar.

Put in the oven and roast for 20 minutes or until the feijoas take on a golden colour and have a subtle jam or marmalade aroma. Remove from the oven and set aside to cool.

Roasted feijoas will keep in the fridge for a few days.


Roasted Feijoa and Lime Shortcake

Make this shortcake a few times, then you will be able to do it with your eyes shut. The texture is perfectly short and the jam-like feijoa filling is wonderful.


Serves 6


125g butter, softened

½ cup icing sugar

1 free-range egg

1 cup plain flour

pinch of salt

¼ cup cornflour

1 tsp baking powder

1 quantity of recipe for roasted feijoas

icing sugar for sprinkling

1 lime


Heat the oven to 180°C. Lightly grease a shallow enamel pie dish or similar.

Beat the butter and icing sugar together until light and creamy. Add the egg and beat well.

Sift in the flour, a pinch of salt, cornflour and baking powder and fold in. Turn out onto a floured bench and roll into a ball.

Press two-thirds of the dough into the dish until evenly spread.  The dough is quite sticky so flour your hands to press dough in or use the back of a metal spoon.

Spoon cooled feijoas over the base, leaving any excess juice behind. Break remaining dough into small pieces and put on top, then gently press them down. The pieces of dough will spread together during baking.

Put in the oven and bake for 25–30 minutes until golden. Remove from the oven and leave to cool a little before sprinkling with icing sugar. Finely grate the zest of the lime over the shortcake.

Serve with yoghurt, whipped cream or ice cream.


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