celebrating 130 years 1884-2014

Feijoa Cake

By Chelsea Sugar
Feijoa Cake
10 servings
  • 4 reviews

  • Difficulty Easy
  • Prep time 10 mins
  • Cooking time 50 mins
  • Serves

    4 Feijoas
    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.

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Average Rating
(4 reviews)

Disappointed with this cake. Mixture felt too stiff so I added an extra egg but still didn't get the moist cake I was expecting

A tin size would be helpful, as would a rough idea on how much feijoa pulp is required as feijoa's range in size from fairly small to quite large. Am guessing both the tin size and the amount of feijoa pulp so I hope the cake turns out ok.

Beautiful cake, and so yummy with the crystallised ginger bits in it.

Blimmin Ka pai

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