This moist and tangy cake is a firm favourite that friends are always asking me for. The ingredients are mixed in a saucepan so its super easy to make. Its time I shared the recipe here.
125 grams butter
200 grams sugar
175 grams flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 cups feijoas, peeled and chopped
½ cup ginger in syrup
- Heat the oven to 160°
- Prepare 20cm round or square cake tin with greased baking paper
- Gently melt the butter in a large saucepan
- Stir in the sugar and beat till well mixed
- Cool slightly then beat in the egg
- Sift in the dry ingredients then mix in the feijoas and ginger pieces
- Pour into prepared cake tin and bake for 50-60 minutes until the top is browned and springs back when pressed lightly with your finger.
- While still warm sprinkle with icing sugar and serve immediately with whipped creme or yoghurt
- Cool and ice with cream cheese based icing
- Serve with coffee or as a dessert.
Usually you can test if the cake is done by inserting a skewer into the centre. If it comes out clean, the cake is cooked. With this recipe though it is likely that the skewer will hit some feijoa pieces so it will come out with juice on it and you may think it is still under-cooked. This is why I suggest you use your finger to press the top of the cake and test it that way.