Feijoa & ginger cake

A top view of whole round light brown cake and feijoas, ice-cream, pastry brush and ice cream scoop around it.
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 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Servings 6

Ingredients
 
 

  • 450 g feijoas flesh only
  • 1 lemon juice only
  • 2 tbsp caster sugar
  • 105 g butter softened
  • ¼ cup glace ginger chopped
  • 100 g brown sugar
  • 150 g plain flour
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 50 g ground almonds
  • 3 free range eggs
  • 2 tbsp milk

Serve with

  • ice cream
  • honey

Instructions
 

  • Heat the oven to 180C. Line the base of a 20cm baking tin with baking paper.
  • Peel the feijoas, chop into 1cm cubes and mix with the juice of the lemon to prevent discolouration.
  • Put them into a small saucepan with 5g of 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.
  • Put the 100g softened butter and brown sugar into the bowl of a food mixer and beat until pale and thick.
  • Beat the eggs and milk in a bowl with a fork, then add to the creamed butter mixture a little at a time.
  • Sift the flour, baking powder and ground ginger and add almonds to the flour mixture.
  • Fold dry mixture into the wet mixture until just combined, being careful not to overmix.
  • Pour the batter into the tin and smooth the top. Spoon the feijoas and any syrup over the mixture.
  • Bake for 40 minutes or until golden and lightly firm.
  • Serve hot with ice cream and a drizzle of honey
Keyword kid friendly, vegetarian
Tried this recipe?Let us know how it was!

If spices are a bit much for the kids, try this feijoa and coconut cake recipe instead.