Feijoa Cake with Lemon Passionfruit Drizzle

Serves: 8 to 10
Preparation: 20 minutes
Cooking: 30 minutes


6 feijoas, peeled and halved
1 banana, mashed
¾ cup wholemeal flour
1 teaspoon baking powder
2 eggs
100g butter, softened
½ cup desiccated coconut
½ caster sugar

Passionfruit Syrup

Flesh of 4 passionfruit
Juice of 3 lemons
¼ cup caster sugar


Preheat oven to 170?C

Grease and line a medium sized slice tin about 16cm.

Beat the butter and sugar in a bowl until pale and creamy. Then beat in the eggs, banana and stir in the coconut, sifted flour and baking powder.

Spread evenly into tin and press in the feijoas (sliced side up as per photo).

Bake for 30 minutes or until skewer comes out clean.

To make syrup, heat the lemon juice and sugar in a saucepan until boiling and stir until sugar is dissolved. Simmer for 3 to 5 minutes or until thickened to syrup, remove from heat and add passionfruit and stir through.

Once cake has cooled, take out of the tin and drizzle syrup on top.

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