Feijoa Cake

A moist and tender cake made with whole feijoas, perfect for autumn gatherings and everyday treats.

Prep Time 20

Cook Time 55

Total Time 1 15

Course Dessert, Snack

Cuisine New Zealand

Servings 8 slices

Calories 250 kcal

125 grams unsalted butter, softened
1 cup packed brown sugar Can use half brown sugar and half white sugar if preferred.
2 large eggs, room temperature
0.5 cup plain or Greek yoghurt Dairy-free yoghurt works well if needed.
2 cups all-purpose flour A gluten-free baking blend can be used.
2 teaspoons baking soda
1 teaspoon ground cinnamon Essential for flavour.
0.5 teaspoon mixed spice or a blend of nutmeg and ginger
1 pinch fine salt
2 cups grated feijoas (skins and flesh) from 6 to 8 ripe feijoas, well washed Choose ripe but not over-soft fruit.

Preheat the oven to 170°C (340°F). Grease and line a 23 x 13 cm loaf tin.
Wash and grate the whole feijoas (skin and flesh) on the fine side of a grater until you have about 2 cups lightly packed. Set aside.

In a bowl, beat the softened butter and brown sugar for 2-3 minutes until light and fluffy.
Add the eggs one at a time, mixing until glossy and fully combined.
Mix in the yoghurt and a pinch of salt, noting the batter may look slightly curdled.
In another bowl, whisk together the flour, baking soda, cinnamon, and mixed spice.
Add the dry mixture to the wet mixture in two additions, folding gently until just combined.
Fold in the grated feijoa gently until the batter is thick with green speckles.

Pour the batter into the prepared tin, smooth the top and bake for 45-55 minutes until a skewer comes out clean.
Allow to cool in the tin for 10 minutes before lifting it out to cool completely on a rack.

Beat the cream cheese and butter until smooth, gradually add icing sugar, then lemon juice to taste.
Spread over the cooled Feijoa Cake and garnish with lemon zest.

For best results, rest the cake overnight for flavor bloom. Store in an airtight container for up to three days or ice on the day of serving.

Keyword autumn baking, Feijoa Cake, Moist Cake, Sustainable Desserts, Zero Waste Baking