Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup Chelsea White Sugar (225g)
- 125g butter, melted and cooled slightly
- 1 large egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Soda
- 1 tsp ground ginger
- 1 cup sultanas (160g)
- 2 Tbsp sliced crystallised ginger
Additional tips
Dust with Chelsea Icing Sugar before serving. Delicious with whipped or thickened cream!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
23
What did you think of this recipe?
No name
I think four because sometimes it is nice and other times it turns out like a rock
4
Marcelle
Beautiful cake, and so yummy with the crystallised ginger bits in it.
5
Jo
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.
2
Melissa
Yummy! And so nice and simple to make.
5
William
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.
4
Charlotte
Blimmin Ka pai
5
Mi
Great recipe
5
Kate
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!
5
Evelyn
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
2
Teylah
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.
5
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.
Additional tips
Dust with Chelsea Icing Sugar before serving. Delicious with whipped or thickened cream!
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
23
What did you think of this recipe?
No name
I think four because sometimes it is nice and other times it turns out like a rock
4
Marcelle
Beautiful cake, and so yummy with the crystallised ginger bits in it.
5
Jo
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.
2
Melissa
Yummy! And so nice and simple to make.
5
William
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.
4
Charlotte
Blimmin Ka pai
5
Mi
Great recipe
5
Kate
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!
5
Evelyn
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
2
Teylah
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.
5
You May Like These
ingredients
- 1 cup chopped fresh feijoas (275g)
- 75g butter
- 2 eggs
- ¾ cup Chelsea White Sugar (170g)
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- ½ cup Meadow Fresh Original Milk (125ml)
Topping
- 2 Tbsp Chelsea Demerara Sugar
- 1 ½ tsp cinnamon
ingredients
- 1kg peeled, diced feijoas
- 1kg Chelsea Jam Setting Sugar
- 1 lemon, zest and juice
ingredients
Pastry
- 3 Tbsp Chelsea Caster Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
Filling
- 400g feijoa flesh (approximately 12 feijoas)
- 2 Tbsp lemon juice
- ½ cup water
- 6 Tbsp Edmonds Fielder's Cornflour
- 4 egg yolks
- ¾ cup Chelsea Caster Sugar
- 50g butter
- 1 Tbsp finely grated lemon zest
Meringue Topping
- 4 egg whites
- 1 cup Chelsea Caster Sugar
ingredients
- 4 apples, peeled and diced
- 12 medium to large ripe feijoas, flesh only
- 1 onion, finely diced
- 1 teaspoon finely chopped or crushed fresh ginger
- 6 whole cloves
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mixed spice
- 1 ½ cups white or cider vinegar
- 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar
ingredients
- 1C feijoa's pulp
- 1C boiling hot water
- 1C Chelsea White Sugar
- 50g butter
- 1 egg, beaten
- 2C self-raising flour
- 1tsp baking soda
ingredients
- 4 cups water
- 2 cups Chelsea Raw or White Sugar
- 4 cinnamon sticks
- 4 star anise
- 8 cardamom pods or whole cloves
- 2-2.5 kg fresh feijoas (depending on size)
ingredients
CUPCAKES
- 225g butter, softened
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups Edmonds Self Raising Flour
- ¼ cup cocoa powder
- 1 cup topped, tailed and finely diced feijoas (with skin on)
- ¾ cup chocolate chips
MOUSSE ICING
- 1 cup feijoa flesh
- ¼ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- ¼ cup water
- 1 ½ Tbsp Edmonds Fielder's Cornflour
- 1 cup Meadow Fresh Cream
- ¼ cup Chelsea Icing Sugar
ingredients
- 10 ripe medium-sized feijoas
- 3 cooking apples
- 600ml water
- 600g Chelsea White Sugar
ingredients
- ½ cup Chelsea Caster Sugar
- 125 g Butter
- 1 tsp Vanilla essence/extract
- 2 Eggs
- 2 cups Self raising flour
- 8 Feijoas, peeled and thickly sliced
- ½ cup Almond flakes
- 1 to decorate Chelsea Icing Sugar
ingredients
- 15 Feijoas, scooped out, approx 250g
- 1 Tbsp Lemon juice
- 2 Eggs
- 2 Egg yolks
- 150 g Chelsea Caster Sugar
- 100 g Unsalted butter
ingredients
- 1kg Chelsea White Sugar
- 500ml water
- juice of 2 lemons
- 20 medium sized feijoas, peeled
ingredients
- 225gm butter
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups self-raising flour
- 1 ½ tbsp cocoa
- ¾ tsp ground cinnamon
- 2 cups feijoas, topped, tailed and diced with the skin on
- 1 ¼ cup chocolate chips
ingredients
- ¼ cup Chelsea White Sugar
- 4 Cloves, whole
- 1½ cups Rosé wine, or gewurtzraminer
- 2 Star anise
- 1 Vanilla pod
- 8 Feijoas
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
- 1kg Chelsea Jam Setting Sugar
- 1kg skinned and chopped feijoa flesh
- 1 Tbsp chopped crystallised ginger
- A knob of butter
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt