This feijoa cake is pretty as a picture. With a luscious lime icing and fresh feijoa decorations, this cake looks amazing and tastes even better.
Feijoas aka pineapple guavas are incredibly popular in my husbands home country of New Zealand. You can just about buy feijoa everything at the supermarket, from juice and yogurt to ice cream, sweets and cider. The trees are planted all over and people often have a Lot of fruit during the season which can be anywhere from March to May.
So kiwis are always looking for fresh and interesting ways to use the abundant fruit. This fresh feijoa cake is a delicious option. With a hint of lime to boost the natural tang of the feijoas and fresh feijoa decoration, you'll be serving this up for morning tea all feijoa season.
Feijoas: you can use fresh or frozen feijoa pulp for this recipe. You will need one and a half cups of flesh or about 300gms in total. Outside New Zealand feijoas are sometimes available from local buy/sell/swap groups. People often have trees and are will to trade for some fruit. You can also use frozen feijoa pulp for a year round treat.
Limes: some fresh lime helps boost the natural tang of the feijoas in this cake. You could also use lemon if you prefer.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget. A little vanilla helps elevate the flavors in this cake.
Sugar: a little sugar helps balance the tang of the feijoas. I used white sugar in this recipe to let the feijoa flavor shine, but you could experiment with other sugar such as brown.
Self raising flour: I used white self raising flour in this recipe. You could also you all purpose flour mixed with baking powder if you prefer to make your own.
Butter: I use unsalted butter in this recipe.
Eggs: I use large eggs in this recipe, approx. 55 gms each with shells before cracking.
How to make feijoa cake
Pre-heat your oven to 390°F (200°C/180°C fan forced) and grease and line your cake tin. Zest the lime then slice it in half and juice it.
Cut the feijoas in half lengthways as this make its easier to scoop out the flesh, and scoop out the feijoa flesh with a small spoon. You will need one and a half cups of feijoa flesh. Put the feijoa flesh into a bowl and roughly mash it with a fork.
Put the butter and sugar into a bowl and beat with a hand held electric beaters or in a stand mixer until pale and fluffy. Add the eggs one at a time, mixing well between each addition. Add the time zest and juice and the vanilla and mix well.
Hot tip: the cake batter may start to look curdled at this point. This is normal and it should come good when you mix in the flour.
Add the mashed feijoas and mix untill combined. Add the flour and mix until just combined. You don't want any unmixed in flour but do not overwork the batter.
Transfer the cake batter in the prepared cake tin and bake for fifty minutes, or until golden brown. This is quite a moist cake so a skewer inserted into the cake to test make come out with a few crumbs, but should not be to battery.
All the cake to cool completely before decorating.
To decorate sift the icing sugar first. Its important not to skip this step, especially in humid countries such as New Zealand and Australia or you icing maybe lumpy and unpleasant.
Zest the lime to decorate the cake and then juice it.
Add the room temperature butter for the cake decoration and lime juice and beat with an electric hand held beaters or in a stand mixer until light and fluffy. Spread the icing over the cake and smooth down with a butter knife or spatula.
Cut some fresh feijoas into thick coins and dip each side in the dregs of the lime juice. Put them in a circle around the cake and sprinkle the lime zest in the middle and you're done!
How to serve
To serve this pretty cake put the kettle on to make a cuppa, pop the cake onto a place, slice and enjoy! Perfect for morning or afternoon tea or when you want something fresh and delicious.
How to store
This cake will store well lightly covered at room temperature for up to three days.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more yummy dessert recipes?
Why not try making
- Round cake tin
- extra butter to grease the cake tin
- 125 gms unsalted butter at room temperature
- ⅔ cup (145gms) white sugar
- 2 large eggs
- 2 tablespoons fresh lime juice
- zest from one lime
- 1 & ½ cups (300gms) feijoa pulp
- 1 & ⅔ cups (250gms) self raising flour
Optional lime icing
- 1 cup (160gms) icing sugar
- 1 tablespoon plus 1 teaspoon butter
- 1 tablespoon plus 1 teaspoon freshly squeezed lime juice
- zest from one lime
- 2 - 3 thinly sliced fresh feijoas to decorate
To make the cake
- Pre-heat your oven to 390°F (200°C/180°C fan forced).
- Grease and line your cake tin.
- Zest the lime for the cake, then juice it.
- Cut he feijoa in half and scoop out the flesh. You will need about one and a half cups of feijoa flesh or about 300 gms. Roughly mash the feijoa flesh with a fork.
- Cut the butter and put it in a bowl with the sugar. Mix with an electric hand held beaters or in a stand mixer until creamed and pale looking.
- Add the eggs one at a time and mix well between each addition. Add the lime zest, lime juice and vanilla and mix well.
- Add the feijoa flesh and mix until just combined. The batter may start to look a little curdled at this point. This is normal and it will come together when you add the flour.
- Add the flour and mux until just combined. Tip into the lined cake tin, smooth it down and bake the cake for 50 minutes or until golden brown.
- Allow to cool completely before decorating.
To decorate the cake
- Zest the lime for decorating the cake and juice the lime.
- Sift the icing sugar. Don't skip this step, especially in the southern hemisphere or you may end up with lumpy icing.
- Add the lime juice and butter for cake decorating. Beat with electric hand held beater or in a stand mixer until smooth and fluffy.
- Spread the icing onto a cake and smooth down with a butter knife or offset spatula.
- Cut some fresh feijoas into thick coins. Briefly dip the feijoa coins on each side into the left over lime juice, the put around the end of the cake. Finally sprinkle the lime zest over the center of the cake and you're done.
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