Spiced Feijoa Cake

This cake is super easy, super delicious and a great way to use up feijoas when in-season. 

Prep Time
Spiced Feijoa Cake


  • 2 cups Edmonds Self Raising Flour
  • 1 cup Chelsea Raw Sugar
  • 2 tsp ground cinnamon
  • ½ tsp nutmeg
  • 150g butter, melted
  • 2 eggs, lightly whisked
  • 2 cups chopped feijoa flesh (fresh or lightly stewed) 
  • ½ cup chopped walnuts
  • Icing sugar, to dust
  • Whipped cream or custard, to serve 


  1. Preheat oven to 170ºC fan bake. Grease a 20cm cake tin and line the base with baking paper. 
  2. Mix flour, sugar, cinnamon and nutmeg together in a large bowl. Stir in butter, eggs and feijoas until combined. Fold in walnuts. 
  3. Transfer mixture to prepared tin. Bake for 50-60 minutes, until cake is golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 15 minutes, then carefully turn out onto a wire rack. 
  4. Dust cake with icing sugar, cut into slices and serve with a generous dollop of whipped cream or custard. 


  • Cake can be served warm or at room temperature. It keeps well in an airtight container for up to 5 days.
  • For a tangier cake, use fresh chopped feijoas 
  • If you like a sweeter cake, lightly stew the feijoas first. You can do this by combining chopped feijoas with a little brown sugar and a small squeeze of lemon juice, then microwaving for 2-3 minutes. Refrigerate for 5-10 minutes before using. 
  • Walnuts can be swapped for pecans or sultanas. 


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Andrew cake was moist and delicious used plain flour with baking powder and sultans


Made it and it was so yummy and moist didnt use eaggs instead i used yougart