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 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Servings 6


Serve with

  • Ice Cream
  • Honey


  • 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 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.
  • 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
Tried this recipe?Let us know how it was!