Ginger and Feijoa Cake

Recipe Image

Maggie
This recipe can be done in a pretty rough manner. If you have no raw sugar white will do the trick, the spices can be changed to suit tastes and it can be made in non ring pans with no ill effects. Its a great recipe for kids to learn on as it always come out fine.

Ingredients

  • 500g peeled and chopped feijoas
  • 2 -3 tablespoons chopped crystallised ginger
  • 125 g butter
  • 3/4 cup raw sugar
  • 1 1/2 cups plain flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg

Method

Preheat oven to 180 C.
Melt the butter in a largish pot. Add feijoas and sugar and cook till sugar dissolved. Add in dry ingredients and mix. At this point the mix will be a litte frothy. Pour into a greased and lined ring pan and bake for 40 minutes. Let cool in pan and turn out.

Disclaimer:

The recipe above has been supplied by a member of the public and has not been individually tested by Helen Jackson. Helen Jackson does not accept any liability in relation to publication of this recipe.

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4 thoughts on “Ginger and Feijoa Cake

    • Hi Emma, just made this feijoa recipe. No eggs required and it was easy to make and delicious. A great way to use the abundance of feijoas available at the moment.

  1. This cake was devoured by family in minutes- served as dessert with whipped cream. Totally delicious and so simple to make! What’s not to love about this recipe. Thanks so much!!

  2. This is a seriously amazing cake, the combination of feijoa and ginger is sooo good. We’ve just finished the last piece of the first one and I’m collecting more feijoas right away to make another – and I’m usually a person that get’s sick of things quickly, so testament to how good this cake it. My brother, who never gives compliments, also said how good it was.

    I was a bit skeptical of how it would turn out before I made it, given it doesn’t have eggs. But it’s a really nice texture – was almost like a pudding when I had a piece warm when it first came out, but the cold texture is just like moist, springy cake. So good, definitely recommend if you’re a feijoa and ginger fan.