Fab feijoas are everywhere come Autumn in NZ and they are little powerhouses of vitamin C. Ripe feijoas fall on the ground so all you need to do is scoop them up, cut them in half for the kids to enjoy or whip up this funky Feijoa cake everyone will love.

Serves 6

For Feijoa Cake, you need:

115g butter or rice bran oil spread
170g raw sugar
2 eggs
1 cup feijoa pulp
2 tbsp blue top milk
1 tsp baking powder
225g plain flour


Cream butter and sugar, add eggs and mix.
Add the mashed feijoa pulp and the milk. Lastly add flour and the baking powder.
Combine well and pour into two greased sandwich tins.
Bake 180°C for 20 minutes.

Leave in tins for 10 minutes, then remove from tins onto rack and when cool, place together with jam or cream in between and enjoy!

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