Chelsea

Chelsea Trusted 135 Years SPOT

Feijoa Cake

By Chelsea Sugar
Feijoa Cake
10 servings
  • 14 reviews

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

    1 cup peeled, chopped feijoas (275g)
    1 cup Chelsea White Sugar (225g)
    125g Tararua Butter, melted and cooled slightly
    1 large egg
    1 1/2 cups Edmonds Standard Grade Flour (225g)
    1 tsp Edmonds Baking Soda
    1 tsp ground ginger
    1 cup sultanas (160g)
    2 Tbsp sliced crystallised ginger

Method

    Preheat oven to 180°C bake / 160°C fan bake. Grease a 20cm round cake tin and line with baking paper.

    Mix feijoas and Chelsea White Sugar together in a large bowl.

    In a jug or small bowl, whisk together the melted butter and egg. Add this to the feijoa mixture along with the flour, baking soda and ground ginger. Stir to combine. Fold in the sultanas and crystallised ginger.

    Transfer mixture to prepared tin. Bake for 50-55 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs.

    Leave to cool in tin for 15 minutes before turning out onto a wire cooling rack. 

Tips

    Dust with Chelsea Icing Sugar before serving. Delicious with whipped or thickened cream!

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Reviews

Average Rating
4.514
(14 reviews)


I added more feijoas and also topped it with more sliced ones. Absolutely delicious!

yummmmmmmmmmmmmmmm

good with ice cream

I think four because sometimes it is nice and other times it turns out like a rock

No size of the cake tin in the recipe. I will judge as I mix and prepare. I will give it 4 as I have not made it yet and I think the ingredients will be fine.

It is ok but the don't tell you what to add the flour and baking soda to so now I think it is messed up.

Excellent recipe. I cut the sugar a bit, but it came out really well. About to make the next one while I still have feijoas!

The recipe was easy to follow, we had all the ingredients needed but left out the sultana's as I find them disgusting and opted not to put the crystallized ginger as we had enough of the fresh ginger in our recipe. Nonetheless, we doubled the mixture and the cake was fantastic with or without either ingredients.

Yummy! And so nice and simple to make.

Great recipe

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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