I grew up marking each New Zealand autumn by the sweet perfume like aroma of feijoas ripening on neighbourhood trees. It is the unmistakable scent that signals cosy baking days warm mugs of tea and generous slices of homey cake.
This season inspired by a desire to honor the environment and make the most of every ingredient I challenged myself to bake a truly sustainable Feijoa Cake that uses the whole fruit including the skins with inspiration from the New Zealand Feijoa Growers Association. The grated skins add aromatic zing and tender texture while the flesh lends natural sweetness and juiciness.
The result is an easy super moist Feijoa Cake that feels nostalgic and fresh. It is perfect for autumn gatherings and everyday treats.
If you have ever wondered whether feijoa skins belong in a Feijoa Cake this loaf will change your mind. The key is simple wash well grate finely and balance with warm spices and a bright lemon finish.
No complicated techniques and no special gear. Just a practical repeatable method that honours the whole fruit while aligning with sustainable food guidance from the Ministry for Primary Industries.
Why You Will Love This Feijoa Cake
- Zero waste baking at its best Uses grated feijoa skins and flesh for full flavour and minimal waste.
- Moist tender crumb Yoghurt and the natural pectin in feijoas help keep this Feijoa Cake soft for days.
- Beginner friendly A straightforward method and everyday ingredients make this a confident first bake.
- Balanced flavour Cinnamon and mixed spice complement the feijoa perfume while lemon icing lifts everything.
- Autumn perfect A cosy Feijoa Cake that fits the New Zealand season from mid March to early June.
Ingredients One loaf tin twenty three by thirteen centimetres
Core formula for a bakery style Feijoa Cake that is moist yet sliceable.
- One hundred twenty five grams unsalted butter softened
- One cup packed brown sugar
- Two large eggs room temperature
- One half cup plain or Greek yoghurt
- Two cups all purpose flour
- Two teaspoons baking soda
- One teaspoon ground cinnamon
- One half teaspoon mixed spice or a blend of nutmeg and ginger
- Pinch of fine salt
- Two cups grated feijoas skins and flesh from six to eight ripe feijoas well washed
Lemon Cream Cheese Icing optional but perfect
- One hundred grams cream cheese softened
- Fifty grams unsalted butter softened
- One and one half cups icing sugar sifted
- One tablespoon fresh lemon juice
- Fine lemon zest to garnish
Ingredient Notes and Smart Swaps
Feijoas Choose ripe but not over soft fruit. Wash skins thoroughly. Grate the whole fruit on the fine side of a box grater. Fine shreds integrate into the crumb and avoid harsh bitterness which is key for a refined Feijoa Cake.
Brown sugar Adds caramel depth and retains moisture. You can use half brown sugar and half white sugar if you prefer a lighter colour.
Yoghurt Plain or Greek yoghurt adds tang and tenderness. Dairy free yoghurt works well if needed.
Flour Standard all purpose flour keeps the crumb soft. A one to one gluten free baking blend can be used. If your batter looks dry add an extra tablespoon of yoghurt.
Spices Cinnamon is essential and mixed spice warms the background. Ginger and a whisper of clove make a spicier winter leaning Feijoa Cake.
Leavening Baking soda pairs with yoghurt and fruit acidity to lift the loaf without a soapy aftertaste. Measure accurately.
Step by Step How to Make Feijoa Cake
- Prepare the tin Heat oven to one hundred seventy degrees Celsius equal to three hundred forty degrees Fahrenheit. Grease and line a loaf tin measuring twenty three by thirteen centimetres. Lining helps you lift the Feijoa Cake out cleanly.
- Grate feijoas Wash then top and tail the fruit. Grate the whole feijoa skin and flesh on the fine side of a grater. You want about two cups lightly packed. Set aside.
- Cream the base Beat softened butter and brown sugar for two to three minutes until light and fluffy. This traps air and improves cake structure.
- Add eggs Beat in eggs one at a time until glossy and fully combined. Scrape the bowl sides and bottom for even texture.
- Add yoghurt Mix in yoghurt and a pinch of salt. The batter may look slightly curdled. That is normal and it will smooth out with dry ingredients.
- Dry mix In a separate bowl whisk flour baking soda cinnamon and mixed spice.
- Combine Add dry to wet in two additions. Fold gently until just combined. Over mixing toughens a Feijoa Cake so stop as soon as the flour disappears.
- Fold feijoas Gently fold in the grated feijoa. The batter will be thick with green speckles. That is ideal for a moist crumb.
- Bake Spoon into the tin smooth the top and bake forty five to fifty five minutes. A skewer should come out clean or with a few moist crumbs. If browning quickly tent with foil for the final ten minutes.
- Cool Rest in the tin ten minutes then lift out to a rack. Cool fully before icing to avoid melt off.
- Icing Beat cream cheese and butter until smooth. Add icing sugar gradually then lemon juice to taste. Spread over the cooled Feijoa Cake and finish with zest.
Pro Tips for the Best Feijoa Cake
Wash well grate fine This is the difference between a refined Feijoa Cake and a bitter one. Fine shreds integrate into the crumb seamlessly.
Mind your measure Gently pack the grated feijoa to two cups. Too much can make the loaf dense or under baked.
Do not over mix Fold just until the batter is cohesive. A tender Feijoa Cake starts with a light hand.
Balance the flavours If your feijoas are quite tart a touch more sugar or a richer icing balances the profile.
Rest overnight The spice and feijoa aroma deepen by day two. Flavour bloom is real in this Feijoa Cake.
Troubleshooting
Sunken center Often from under baking or too much moisture. Bake until a skewer tests clean. If your fruit is very juicy reduce grated feijoa to one and three quarter cups.
Gummy crumb Usually from over mixing or slicing before the loaf is fully cool. Next time mix less and cool longer.
Bitterness Grating too coarse or not washing skins thoroughly can cause this. Grate finer and rinse well. Lemon icing softens any remaining bitterness.
Dryness From over baking or too little yoghurt. Aim for just done and check your oven calibration.
Make It Yours Variations
Fifty fifty skins and flesh New to skins Start with half skins and half scooped flesh.
Nutty crunch Fold in one half cup toasted walnuts or almonds for texture and a cafe style finish.
Ginger and lime Add one half teaspoon ground ginger and finish the icing with lime instead of lemon.
Coconut Swap one third cup flour for desiccated coconut. Add two tablespoons coconut milk if batter seems stiff.
Dairy free Use plant yoghurt and dairy free spread. Choose a vegan cream cheese alternative for icing.
Gluten free Use a one to one baking blend and add one tablespoon extra yoghurt to keep the Feijoa Cake moist.
Muffins Divide into twelve muffin cups and bake eighteen to twenty two minutes for portable feijoa treats.
Serving and Pairings
Warm slices with Greek yoghurt and a drizzle of honey make a nourishing morning tea. The Feijoa Cake crumb also handles gentle toasting well for an indulgent snack with butter.
Dress with extra lemon zest and a pinch of cinnamon for cafe vibes. Pair with black tea oolong or a light roast filter coffee to complement the perfumed fruit.
Nutrition and Health Context
Feijoas contribute vitamin C dietary fibre and potassium which support everyday wellbeing. Vitamin C assists collagen formation and immune function. Fibre supports healthy digestion and satiety. Potassium is essential for muscles and heart rhythm.
For New Zealand guidance on healthy eating see the Ministry of Health Healthy Living pages. For official food composition data on feijoa see the Australian Food Composition Database entry.
Sustainability and Zero Waste Feijoa Tips
Use skins smartly Grate fine into your Feijoa Cake or simmer skins with sugar and water to make a perfumed syrup.
Preserve the surplus Make feijoa skin chutney cordial or infused vinegar to capture the season.
Compost well Any trimmings that do not make it into the Feijoa Cake can nourish your garden.
Buy local and in season Peak feijoa season is short. Cook and share generously while the fruit is abundant. Find grower guidance at the New Zealand Feijoa Growers Association and industry insights via Horticulture New Zealand.
Food safety basics For safe storage of baked goods and leftovers see New Zealand Food Safety.
Make Ahead Storage and Freezing
Make ahead Bake the Feijoa Cake a day ahead for deeper flavour. Ice on the day of serving.
Room temperature Store in an airtight container up to three days. This applies to unglazed and glazed loaves.
Chilled If cream cheese iced refrigerate for four to five days. Bring to room temperature before serving.
Freeze Wrap slices individually and freeze up to two months. Thaw at room temperature or refresh briefly in a low oven.
Frequently Asked Questions
Are feijoa cakes an autumn dessert
Yes. Feijoa cakes are a classic New Zealand autumn bake. The fruit peaks from mid March to early June which aligns with cosy teatimes and spice forward treats.
How many calories are in a healthy Feijoa Cake
It depends on ingredients and slice size. For a lighter approach use a thin lemon glaze instead of cream cheese icing reduce sugar modestly and keep portions reasonable.
For exact numbers use a nutrition calculator with your specific brands or refer to official composition data such as the Australian Food Composition Database.
What icing goes with Feijoa Cake
Lemon cream cheese icing is the top choice. Its citrus tang brightens the fruit and complements the spices. A simple lemon drizzle or a vanilla glaze is lovely for a lighter finish.
What icing is nice on Feijoa Cake
Beyond cream cheese try a honey lemon glaze brushed on while the loaf is warm. A lightly sweetened mascarpone is also excellent for a dessert style Feijoa Cake.
What icing should I do for Feijoa Cake
For everyday morning tea choose a thinner lemon glaze for clean slicing. For celebrations choose lemon cream cheese icing for richness and stability.
Bakers Schedule
Day before optional Bake the Feijoa Cake cool fully wrap and rest overnight for flavour bloom.
Serving day Prepare icing in five minutes. Spread over the loaf garnish with zest slice and serve.
Scaling and Pan Sizes
Muffins twelve Bake eighteen to twenty two minutes. Ideal for lunchboxes and quick snacks.
Twenty centimetre round cake Bake thirty five to forty five minutes and check early for doneness. This yields a classic tea cake style Feijoa Cake.
Double batch Two loaves bake evenly. Rotating tins halfway can help even colour.
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Conclusion
This Feijoa Cake shows that zero waste baking can be simple flavour forward and proudly Kiwi. By grating the skins and using the full fruit you capture the most aromatic layers of feijoa and create a moist tender crumb that stays fresh for days.
Glaze lightly for morning tea or finish with lemon cream cheese icing for dessert. For seasonal growing and industry context explore Horticulture New Zealand. For safe storage guidance visit New Zealand Food Safety.
