Feijoa and Ginger cake
2024-09-29- Cuisine: New Zealand
- Course: desserts
- Skill Level: Beginner
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- Yield: 4 cake slices (Approx)
- Servings: 4
- Prep Time: 60m
- Cook Time: 60m
- Ready In: 2:00 h
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This Feijoa and Ginger Cake recipe from Beyond Apple Pie by the New Zealand Tree Crops Association involves melting butter in a saucepan, then stirring in sugar, feijoas, and sultanas. A beaten egg is added, followed by sifted flour, baking soda, ground ginger, crystallized ginger, and enough milk to create a soft consistency.
The mixture is spread in a lined 19cm square tin and baked at 180°C for about 40 minutes. After cooling for 15 minutes, the cake can be served warm with cream for dessert or cold as a cake.
Ingredients
- 100 g Butter
- ¾ Cup sugar
- 1 cup peeled, diced feijoas
- ½ cup sultanas
- 1 Egg
- 1½ Cups flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ¼ cup chopped crystallized ginger
- 2 - 3 tbsp Milk
Method
Step 1
Line a 19cm square tin: In a saucepan large enough to hold all the ingredients, melt the butter and stir in the sugar, then the feijoas and sultanas.
Step 2
Add beaten egg, sifted flour, baking soda and ginger, then the crystallized ginger and enough milk to give a soft consistency, Mix until combined then spread in the prepared tin.
Step 3
Bake at 180°C for about 40 mins, stand the tin on a wire cooling rack for 15 mins before turning out. Serve warm with cream for dessert, or cold as cake.
Enjoy