Ultimate Feijoa & Ginger Cake Recipe


Feijoas and ginger are a match made in heaven. This spicy, sweet and tangy cake is the ultimate way to showcase your feijoas this season. Serve warm with some vanilla ice cream and a drizzle of honey – YUM.

Prep time: 20 mins Cook time: 40 mins Serves: 6

Recipe ingredients

  • 450g Feijoas, flesh only
  • 1 Lemon, juice only
  • 1 tbsp + 100g Anchor Butter, softened
  • 2 tbsp Caster Sugar
  • ¼ cup Glace Ginger, chopped
  • 100g Brown Sugar
  • 150g Plain Flour
  • 1 tsp Baking Powder
  • 2 tsp Mrs Rogers Ground Ginger
  • 50g Ground Almonds
  • 3 Woodland Eggs
  • 2 tbsp Milk
Serve with (optional)
  • Ice Cream
  • Honey

Cooking method

  1. Heat the oven to 180C. Line the base of a 20cm baking tin with baking paper.
  2. Peel the feijoas, chop into 1cm cubes and mix with the juice of the lemon to prevent discolouration.
  3. Put them into a small saucepan with the 1 Tbsp butter and 2 Tbsp caster sugar. Cook to soften for 10 minutes over a low heat, stirring occasionally so they do not burn. Stir through the chopped glace ginger. Let cool.
  4. Put the 100g softened butter and brown sugar into the bowl of a food mixer and beat until pale and thick.
  5. Beat the eggs and milk in a bowl with a fork, then add to the creamed butter mixture a little at a time.
  6. Sift the flour, baking powder and ground ginger and add almonds to the flour mixture.
  7. Fold dry mixture into the wet mixture until just combined, being careful not to overmix.
  8. Pour the batter into the tin and smooth the top. Spoon the feijoas and any syrup over the mixture.
  9. Bake for 40 minutes or until golden and lightly firm.
  10. Serve hot with ice cream and a drizzle of honey
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