White Sugar
The uniform size of the...
- Ingredients
- Method
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
Additional tips
For an extra flavour kick, add some chopped crystallised ginger to the loaf. Feijoas and ginger are a great combination!
Chelsea Products in Recipe
Reviews
187
What did you think of this recipe?
Mere
Omg this is so yummy ,when feijoas outa season,I use bananas,everyone loves it
5
Sally
Such a good no fuss recipe!
5
Shelby
I love how easy this recipe is! I was a little worried about how Gluggy it was at first, but it came out amazing! Definitely recommend this!
5
Anne
Just made this absolutely gorgeous
5
Bev J
Great recipe, I doubled it - used 1 cup each of white & brown sugar, maybe chopped up more like 3 cups of feijoa.. Threw in a couple of handfuls of sultanas. Made two loaves, won't last long in this hpu
5
Mel
Stayed moist for over a week just wrapped in glad wrap. Lovely flavour, even from someone who doesn't like feijoas
5
Peter Kozlowski
Made it with gluten free flour. Turned out great!
5
Clare
Have used this recipe multiple times. I tend to use slightly more feijoas (roughly 300grams) and ¾ cup of sugar.
5
Viv
Well I forgot the egg bit still yum
5
Viv C-W
Great recipe, been making feijoa everything to use up the feijoas on my property. I made a double batch of this and it made 3 medium loaves, I added a little cinnamon too. Will try it with gluten free flour for a few friends who are gluten intolerant and see how that goes. 😊👍🏽
5
Method
Preheat oven to 180°C bake and grease and/or line a loaf tin (approximately 22cm x 12cm).
Place feijoas, boiling water, Chelsea White Sugar and butter in a large saucepan. Simmer for 5 minutes, then set aside to cool for 5 minutes.
Mix in egg, flour, baking powder and baking soda.
Pour into prepared tin. Bake for 35-45 minutes, until loaf springs back when lightly pressed and a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then transfer to a wire rack to cool completely. Delicious sliced and spread with butter!
Additional tips
For an extra flavour kick, add some chopped crystallised ginger to the loaf. Feijoas and ginger are a great combination!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
187
What did you think of this recipe?
Mere
Omg this is so yummy ,when feijoas outa season,I use bananas,everyone loves it
5
Sally
Such a good no fuss recipe!
5
Shelby
I love how easy this recipe is! I was a little worried about how Gluggy it was at first, but it came out amazing! Definitely recommend this!
5
Anne
Just made this absolutely gorgeous
5
Bev J
Great recipe, I doubled it - used 1 cup each of white & brown sugar, maybe chopped up more like 3 cups of feijoa.. Threw in a couple of handfuls of sultanas. Made two loaves, won't last long in this hpu
5
Mel
Stayed moist for over a week just wrapped in glad wrap. Lovely flavour, even from someone who doesn't like feijoas
5
Peter Kozlowski
Made it with gluten free flour. Turned out great!
5
Clare
Have used this recipe multiple times. I tend to use slightly more feijoas (roughly 300grams) and ¾ cup of sugar.
5
Viv
Well I forgot the egg bit still yum
5
Viv C-W
Great recipe, been making feijoa everything to use up the feijoas on my property. I made a double batch of this and it made 3 medium loaves, I added a little cinnamon too. Will try it with gluten free flour for a few friends who are gluten intolerant and see how that goes. 😊👍🏽
5
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- 3 Tbsp Chelsea Caster Sugar
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- 125g butter, softened
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- 1 tsp Edmonds Baking Powder
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Filling
- 400g feijoa flesh (approximately 12 feijoas)
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- ½ cup water
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- 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
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- 1C boiling hot water
- 1C Chelsea White Sugar
- 50g butter
- 1 egg, beaten
- 2C self-raising flour
- 1tsp baking soda
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- 3 eggs
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- 1 cup feijoa flesh
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- 600g Chelsea White Sugar
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- 1 tsp Vanilla essence/extract
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- ½ cup Almond flakes
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- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
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- 50g butter, softened
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learn about baking
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