By Chelsea SugarMake use of your surplus feijoa's with this delicious feijoa cake recipe.10 servings
Prep time 10 mins
Cooking time 50 mins
1 cup Chelsea White Sugar
125g butter, melted and cooled slightly
1 large egg
1 1/2 cups flour
1 tsp ground ginger
1 tsp baking soda
1 cup sultanas
2 Tbsp sliced crystalised ginger
Heat oven to 180°C. Scoop feijoa flesh out in small chunks and mix with sugar in a bowl. In a separate bowl, blend the melted butter and beaten egg together. Add this to the feijoa mixture along with the dry ingredients, adding the ginger and sultanas last.
Bake in a well greased tin for 50 minutes.