Lemon Iced Feijoa Cake

• 3/4 cup self raising flour (113g)
• 1 tsp baking soda
• 1 tsp mixed spice
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup Chelsea Raw Sugar or Chelsea Organic Coconut Sugar (225g)
• 3/4 cup wholemeal flour (113g)
• 2 cups grated carrot (approx. 4 medium carrots)
• 3/4 cup chopped walnuts (90g)
• 1/2 cup sultanas or raisins (70g)
• 2 Tbsp desiccated coconut
• 3 large eggs
• 1 cup rice bran oil or canola oil (250ml)
• 1 tsp vanilla essence

Cream Cheese Icing

• 125g cream cheese
• 50g butter, softened (or Olivani Spread)
• 1 1/2 cups Chelsea Icing Sugar (225g)

• 2 eggs
• 100g butter, melted (or Olivani Spread)
• 2 Tbsp grated lemon rind
• 1 cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar
• 1 ¾ cups Edmonds Standard Grade Flour
• 1 ½ tsp Edmonds Baking Powder
• ¼ tsp salt
• ½ cup Meadow Fresh Original Milk

Syrup

• ¼ cup lemon juice
• ¼ cup Chelsea Caster Sugar or Chelsea Raw Caster Sugar

• 125g butter (or Olivani Spread)
• 1 cup Edmonds Standard Grade Flour (150g)
• ½ cup Chelsea Icing Sugar (75g)
• 1 cup Chelsea Caster Sugar (225g)
• ½ cup lemon juice (125ml)
• 1 Tbsp grated lemon rind
• 2 Tbsp Edmonds Custard Powder
• ½ tsp Edmonds Baking Powder
• 3 eggs

Cake

• 1 cup Chelsea Caster Sugar (225g)
• 125g butter, softened (or Olivani Spread)
• Zest of 3 lemons
• 3 eggs
• 1 cup Edmonds Standard Grade Flour (150g)
• 1 ½ tsp Edmonds Baking Powder
• ¾ cup plain, unsweetened yoghurt (188g)

Lemon Syrup

• ¼ cup lemon juice (approximately 2 lemons)
• ½ cup Chelsea Caster Sugar (113g)
• Whipped cream or extra yoghurt, to serve (optional)

• 200g sweetened condensed milk
• 125g butter (or Olivani Spread)
• 250g packet plain biscuits
• 1 cup desiccated coconut (100g)
• Zest and juice from 1 lemon

Lemon Icing

• 1 cup Chelsea Icing Sugar (150g)
• 1 tsp lemon juice
• Hot water
• Desiccated coconut, to sprinkle on top

• 1 cup chopped fresh feijoas (275g)
• 75g butter (or Olivani Spread)
• 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

• 2 cups self-raising flour
• 1 cup Chelsea White Sugar
• 100g butter (or Olivani Spread)
• 2 eggs
• 2 cups lemon curd

Lemon Curd

• 4 large lemons
• 100g butter (or Olivani Spread)
• 2 cups Chelsea White Sugar
• 4 eggs

• 1 cup peeled, chopped feijoas (275g)
• 1 cup Chelsea White Sugar (225g)
• 125g butter, melted and cooled slightly (or Olivani Spread)
• 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

• ½ cup desiccated coconut
• ½ cup lemon juice
• ½ cup milk
• 115g butter (or Olivani Spread)
• 1 ¼ cups Chelsea White Sugar
• 3 beaten eggs
• 2 tsp finely grated lemon rind
• 2 ¼ cups flour
• 3 tsp baking powder

Lemon Icing

• 125g butter, softened (or Olivani Spread)
• 1 ½ cups Chelsea Icing Sugar
• 2 tsp finely grated lemon rind
• 1 Tbsp lemon juice
• ½ cup toasted coconut

Shortcake

• 125g butter (or Olivani Spread)
• ¾ cup Chelsea Icing Sugar
• 1 egg, beaten
• 1 ½ cups self-raising flour
• ½ tsp vanilla essence

FILLING

• 1 cup Chelsea White Sugar
• 1 cup water
• juice and grated rind 2 lemons
• ½ cup milk
• 2 Tbsp custard powder
• 2 Tbsp cornflour

Marshmallow

• 2 Tbsp gelatine
• 1 cup boiling water
• 1 cup Chelsea White Sugar
• 1 tsp lemon essence
• 1 cup Chelsea Icing Sugar

• 1kg peeled, diced feijoas
• 1kg Chelsea Jam Setting Sugar
• 1 lemon, zest and juice

Base

• 200g butter (or Olivani Spread)
• ¼ cup Chelsea Golden Syrup
• 1 ¼ cup standard flour
• 1 tsp baking powder
• 1 ¼ cup crushed cornflakes
• 1 cup Chelsea White Sugar
• ½ cup coconut
• ½ cup sultanas, optional

Lemon Icing

• 1 ½ - 2 cup Chelsea Icing Sugar
• 5g butter (a knob)
• 2 Tspn lemon juice
• small quantity of boiled water

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

Cake

• 200g Butter
• 1 ½ cups Chelsea White Sugar
• Zest of 2 Lemons
• 4 x Eggs
• 3 cups Flour
• 2 tsp Baking Powder
• ¾ tsp Salt
• 1 cup Milk (at room temperature)

Topping

• ½ cup Chelsea Caster Sugar
• Juice of 2 Lemons
• 6 Tbsp gin

Decoration

• 1 small Lemon
• ½ cup Chelsea White Sugar
• 1 cup Water

Alternative decoration

• Chelsea Icing Sugar to dust

• 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

Base

• 1½ cups ground almonds
• ½ cup gluten free plain flour
• 1¼ cups Chelsea Raw Caster Sugar
• 50g unsalted butter, melted
• 1 egg yolk
• 1 tsp cold water

Filling

• 250g packet light cream cheese
• 300g fresh ricotta cheese
• ½ cup Chelsea Icing Sugar sifted
• ¼ cup Greek yoghurt
• 2 extra large eggs
• 1 tsp vanilla paste
• 1 Tbsp fresh lemon juice

Lemon curd topping

• ½ cup Chelsea Icing Sugar, sifted
• ¼ cup lemon juice
• 1 extra large egg
• 1 egg yolk
• 50g unsalted butter, cut into small dice

• ½ cup Chelsea Caster Sugar
• ½ cup lemon juice (approx. 3 lemons)
• 3 eggs
• 3 egg yolks, extra
• ½ cup Chelsea Caster Sugar, extra
• 1½ cups cream
• 1 Tbsp lemon rind, finely grated
• 75g store bought small meringues

• 2 cups self raising flour
• 1 cup Chelsea White Sugar
• 100g butter
• 2 eggs
• 2 cups lemon butter

Lemon Butter

• 4 large lemons
• 100g butter
• 2 cups Chelsea White Sugar
• 4 eggs

• 1C feijoa's pulp
• 1C boiling hot water
• 1C Chelsea White Sugar
• 50g butter
• 1 egg, beaten
• 2C self-raising flour
• 1tsp baking soda

• 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)

• 2 ½ cups all-purpose flour (spooned and leveled), plus more for pans
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 Tbsp lemon zest
• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
• 2 cups Chelsea White Sugar
• 2 large eggs plus 3 large egg yolks
• ¼ cup plus 2 tablespoons fresh lemon juice
• 1 cup low-fat buttermilk
• 1 lemon, thinly sliced and seeded

• 30g butter, softened
• ½ Cup Chelsea Raw Sugar
• 1 egg
• ¾ Cup low fat unsweetened yoghurt
• juice and rind of 1 lemon
• 1 Cup self-raising flour
• ¾ Cup frozen blueberries

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 

• ½ cup honey
• ½ cup coconut oil (dairy-free) or butter
• 3 large ripe bananas, mashed
• 2 cups coconut thread (or shredded coconut)
• 1 cup flour (e.g. plain or wholemeal flour) or buckwheat flour (gluten-free)
• 1 tsp baking powder (check it is gluten-free if you need to)
• 4 free-range eggs
• Zest of 2 lemons
• Salt, pinch

• 10 ripe medium-sized feijoas
• 3 cooking apples
• 600ml water
• 600g Chelsea White Sugar 

• 1 ¾ cups Chelsea Caster Sugar
• Rind of 2 lemons
• 2 large eggs
• 1 cup canola oil
• ½ tsp salt
• 1 cup yoghurt
• 2 - 3 Tbsp lemon juice
• 2 cups self-raising flour

Topping

• Chelsea Icing Sugar, to dust
• Whipped cream

• 1 ¾ Cup Chelsea White Sugar
• 2 Lemons
• 1 Cup Oil
• 2 Eegs
• Pinch of salt
• 1 Cup Yoghurt (I use dreamy lemon)
• 2 Cups Self Raising Flour

• 125g unsalted butter, softened to room temperature
• 1 cup Chelsea Raw Caster Sugar
• Juice and rind of 1 lemon
• 3 extra large eggs
• 1½ cups ground almonds
• ⅓ cup fine polenta
• ¼ cup maize cornflour
• ½ tsp gluten free baking powder
• 200ml light sour cream
• 1 cup frozen blueberries or a punnet of fresh blueberries
• Chelsea Icing Sugar, for dusting

• 500g butter
• 500g Chelsea Raw Sugar
• 6 eggs
• 1 ⅓ cups fine polenta
• 5 cups ground almonds
• 6 lemons, juiced and the rind grated
• 1 teaspoon Edmonds Baking Powder
• ½ teaspoon salt
• 150g Chelsea Caster Sugar

• 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

• 15 Feijoas, scooped out, approx 250g
• 1 Tbsp Lemon juice
• 2 Eggs
• 2 Egg yolks
• 150 g Chelsea Caster Sugar
• 100 g Unsalted butter

• 1kg Chelsea White Sugar
• 500ml water
• juice of 2 lemons
• 20 medium sized feijoas, peeled 

• 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

• 1 cup flour
• 1 cup Chelsea White Sugar
• 2 eggs
• 100g melted butter
• 2 tsp baking powder (heaped)
• 3 Tbsp custard powder (heaped)
• ½ cup milk
• 1 tsp lemon juice
• Zest of one lemon
• 2 tsp ground ginger

• ¼ cup Chelsea White Sugar
• 4 Cloves, whole
• 1½ cups Rosé wine, or gewurtzraminer
• 2 Star anise
• 1 Vanilla pod
• 8 Feijoas

• 125g butter, diced and softened
• ¾ cup Chelsea Caster Sugar
• 2 extra large eggs
• 1½ cups Edmonds Self Raising Flour
• 2 tbs lemon juice
• 1 tsp finely grated lemon rind
• ¾ cup Meadow Fresh Traditional Sour Cream
• 125g punnet blueberries
• Chelsea Icing Sugar, for dusting

CAKE

• 125g Butter
• ¾ Cup Chelsea Caster Sugar
• 1 Teaspoon Vanilla Essence
• 2 Eggs
• 2 Cups Self Raising Flour
• Pinch of Salt
• ⅔ Cup Milk

LEMON CHEESE

• 1 Cup Chelsea Caster Sugar
• Finely grated Rind of 4 Lemons
• Juice of 4 Lemons (1 Cup)
• 4 Egg Yolks
• 125g Butter

• 4 extra large eggs
• 1 cup Chelsea Caster Sugar
• ¾ cup sunflower oil
• ½ cup plain yoghurt
• Finely grated rind of 1 lemon
• 1 cup almond meal
• 1 cup plain flour
• 3 tsp baking powder

Lemon Thyme Syrup

• ½ cup Chelsea Caster Sugar
• ½ cup water
• 2 tbs lemon juice
• 3-4 sprigs thyme
• 1 tbs limoncello

Lemon Buttercream Icing

• 150g butter, diced and softened
• 250g pkt Chelsea Vanilla Icing Sugar
• ¼ cup of the lemon syrup

To decorate

• Roasted lemon slices
• Thyme leaves

• 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

• 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

• 1kg Chelsea Jam Setting Sugar
• 1kg skinned and chopped feijoa flesh
• 1 Tbsp chopped crystallised ginger
• A knob of butter

Cake

• 120g butter, softened
• 1 cup Edmonds Standard Grade Flour (150g)
• 3 tsp Edmonds Baking Powder
• ⅔ cup Chelsea White Sugar (150g)
• 2 large eggs
• ¼ cup Meadow Fresh Original Milk (60ml)
• grated rind and juice of 1 lemon

Topping

• juice of 1 lemon
• ½ cup Chelsea White Sugar (113g)
• 3-4 Tbsp boiling water (to dissolve sugar)