Posted by: Joan Spiller | April 19, 2011

Simple Feijoa Cake – Recipe

Tis the season! So I’m a big fan of this highly perfumed fruit, everyone knows this. But apart from gorging oneself on them raw, it can be hard to know how use them up. Muffins, cakes and chutneys are my preference.

I’ve got a really good chutney recipe on my blog if you’re keen to give it a go, I highly recommend it as do a lot of others ..

If you’re into sweet things, this is a goodun and simple too.

125g soft butter
1 c white sugar
2 large free range eggs
1 tsp vanilla essence
1/2 c milk
1 & ¼ c white high grade flour
2 t baking powder
1t Mixed spice
2 c peeled & halved Feijoa (Cut in half and scoop out the innards)

2T brown sugar mixed with 2T pecans and 1t cinnamon

Beat butter and sugar until light and fluffy. Add eggs and beat s’more. Sift flour, spice and BP into egg and sugar mixture. Gently fold milk into the batter. Lastly add vanilla essence.  Be careful not to over mix the batter here.

Pour into a lined 20x30cm deep cake tin. 

Place feijoas on the surface of the cake batter, pointed end down, and push down until top is level with cake batter. 

Sprinkle with the sugar / nut mixture. 

Bake at 180 degrees C for 50 minutes or until cake springs back when lightly touched. 

Serve warm or cold. If warm: serve with softly whipped cream. If cold: dust with icing sugar.



  1. […] but have not made it again yet. It’s very nice. Feijoa Cake recipe I make which came from Joan Spiller, this is delicious and I heartily recommend it! Last year we tried drying feijoas but didn’t […]


  2. I don’t think we get them here in Alberta, but I bet they would be good in the Peaches and Cream Pie I just re-blogged . . . ~ Linne


    • They’re an acquired taste, Linne, I love them but not everyone does. You could use all sorts of fruits tho, so hope the peaches pie works out! And thanks for stopping by 🙂


  3. Reblogged this on quarteracrelifestyle and commented:
    Made this delicious cake this morning. Home alone… with the munchies for something sweet! This really is simple and very yummy with cream !


  4. Another kiwi! Am going to bake and reblog this recipe later in day, thanks 🙂


    • hey fellow kiwi, if I read the post right you’re in the South Isle? I’ve read most of your blog now as it hit home with me now I’ve moved from the city to a 4 acre block of bare land (eek!) 🙂


      • Cool 🙂 You lucky, lucky thing….and brave lol !! Yes, in Marlborough – Wellington my home town 🙂 Look forward to reading how that goes for you!


      • Thanks lol I work in Wellington, so kinda have a weird blend of lifestyles at the moment .. but am going to be posting more on this blog about the new place as I have time 🙂


  5. I saw feijoa in the market and wasn’t sure what to do with it. After seeing this, I think I am going to get some and give it a try. Sounds delicious!


    • The hardest thing to adjust to with feijoa is the perfume. Some people hate it, but I loooove it! Let me know how they go 🙂


      • That definitely piques my interest! Will report back!


      • Good luck! Oh make sure they’re ripe (soft but not any brown bits – one tiny bit of rot ruins the taste of the whole thing!) Oh and try one on it’s own if you never have .. simply cut it in half (across the fattest part ie not longways) and scoop it all out (don’t get too much of the pith, it’s so sour my mouth puckered imagining it!) with a teaspoon and eat. OMG I am so gonna go raid someone’s tree today heheh


      • Good to know about the brown spots! I have been hearing so much about them, I have to give them a try.

        Go, raid trees!


      • Can’t reply, off stealing from.. er, visiting my neighbours!!


      • Haha!


  6. HI. A friend gave me a couple of bags of feijoas as I’m cooking for a fete (I’m not normally a jam/preserve maker!). I have been looking on the internet to find recipes and like the sound of your easy feijoa chutney and cake. Just a couple of queries before I start – is the measurement for the cake pan right? – 20cm x 30cm seems unusual. Also is it ok if the flesh discolours slightly before adding to the cake or chutney? Finally, do you have a good feijoa jam reicpe? I’ve seen some where the skins are boiled first and the stock aded to the flesh – what do you think of that? Thank you!


    • hi Alison, I don’t think it matters hugely if the flesh discolours, but ideally you’d want to move quickly so it’s as fresh as it can be without that oxidation taking place. I don’t have a feijoa jam recipe but think I will have a go at making one up with some feijoas I was given today, will post once I do k.

      I imagine the boiling of the skins is to ensure they are tender? I’m not sure why else you’d do it, seems a bit fiddly in a way. Oh and the cake tin 10x12inch / 20x30cm yep it’s my fave sized cake tin. Why do you ask?

      PS sorry for the delay in replying, this ended up in my spam folder so I didn’t realise it was here waiting for me!!


  7. this cake is awesome!! a friend made it and i got the recipe off him as i ended up eating a quarter of the cake on my own! thank you 🙂


    • LOL @ eating 1/4 .. glad you enjoyed it 🙂


  8. I keep making this cake as EVERYONE who tastes it wants more!!!!
    Gave a 1/4 of a cake to a friend to share with her family – and she ate the whole piece in one sitting!!! Its YUMMO!!!


  9. […] Simple Feijoa Cake – Recipe В« Because life is for the living.. Apr 19, 2011 … Simple Feijoa Cake – Recipe. Tis the season! So I'm a big fan of this highly perfumed fruit, … […]


  10. […] View post: Simple Feijoa Cake – Recipe « Because life is for the living.. […]


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