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Feijoa and ginger cake

April 8, 2019 Filed under Dessert, In-betweens, Recipes

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
1 egg
175 grams flour
2 teaspoons baking powder
2 teaspoons ground ginger
2 cups feijoas, peeled and chopped
½  cup ginger in syrup


  1. Heat the oven to 160°
  2. Prepare 20cm round or square cake tin with greased baking paper
  3. Gently melt the butter in a large saucepan
  4. Stir in the sugar and beat till well mixed
  5. Cool slightly then beat in the egg
  6. Sift in the dry ingredients then mix in the feijoas and ginger pieces
  7. 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.

Serving suggestions

  1. While still warm sprinkle with icing sugar and serve immediately with whipped creme or yoghurt
  2. Cool and ice with cream cheese based icing
  3. 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.

Feijoa self-saucing pudding

April 26, 2018 Filed under Dessert

A recipe similar to this appeared in a community newspaper recently.  I tried it last night and it was delicious. it is a fruity version of the chocolate self-saucing pudding that was (and still is) so popular in the 1970s. Read more

Its feijoa season again – love ’em or hate ’em!

April 22, 2018 Filed under Home post

This afternoon when I was  out enjoying the Autumn sunshine, it seems that every street had at least one table or box at their gate with a sign saying ‘Feijoas $2 per bag.” It’s the same every year with people who have a feijoa tree having more than they can use and other people who don’t have a tree or even a garden,  are desperate to get them without paying the supermarket prices (can be up to $9 ore even more).

So what to do with all these feijoas.  Well I’ve given lots away,  I bottle them, freeze them and this year I’ve made jam – which was very easy and will keep this household in jam for sometime. .  I’ve also made a feijoa and ginger upside-down cake and tonight it was a feijoa take on the chocolate self-saucing pudding.  Both these desserts are delicious and I’ll be posting the recipes very soon.




Feijoa Crumble – 2017 style

April 5, 2017 Filed under Dessert

Late in 2016 I said I would be updating some of the 1970/1980s recipes to met our changed tastes.  As we move into another feijoa season, here’s my more modern take on Feijoa Crumble. The crumble is chunkier and this recipe uses much less sugar. Read more

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