Feijoa ginger cake recipe

Make the most of feijoa season with this warm, gingery cake. Photo / Fresh Media

We’re several weeks into feijoa season and you’re probably wondering what on earth you can make to use up your glut of fruit. Ginger is the perfect match for feijoas and this spicy, tangy cake is wonderful served warm as a dessert with a scoop of vanilla ice cream.

Feijoa ginger cake

Serves 6

Ingredients

450g feijoas, flesh only

1 lemon, juice only

1 tbsp plus 100g butter, softened

2 tbsp caster sugar

¼ cup glace ginger, chopped

100g brown sugar

150g standard flour

1 tsp baking powder

2 tsp ground ginger

50g ground almonds

3 eggs

2 tbsp milk

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 lemon juice to prevent discolouration.
3. Put the chopped fruit into a small saucepan with 1 tablespoon of butter and 2 tablespoons of caster sugar. Cook for 10 minutes over low heat, stirring occasionally so they do not burn. Stir through the chopped glace ginger and set aside to cool.
4. Put the 100g of softened butter and the 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 stir in the ground almonds.
7. Fold the 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 slightly firm.