Feijoa lumberjack cake

This cake almost disguises the taste of the fruit, but feijoa lovers will still delight in the delicate flavour. Recipe by Jane Rangiwahia.

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 12
  • Print


Feijoa lumberjack cake
  • 1 cup feijoa pulp (about 5 feijoas)
  • 2 Granny Smith apples, grated
  • 125 gram butter, at room temperature
  • 1 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cup flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch salt
  • Greek-style natural yoghurt or whipped cream to serve
  • 75 gram unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup cream
  • 1 1/3 cup thread coconut


Feijoa lumberjack cake
  • 1
    Preheat oven to 180°C. Lightly grease a 20cm cake tin and line with baking paper.
  • 2
    Scoop out feijoa flesh and grate apple. Squeeze out any excess moisture and set aside.
  • 3
    Cream butter and sugar together until light and fluffy. Add egg and vanilla, beating until combined.
  • 4
    Sieve flour, baking powder, baking soda and salt together.Add feijoa and apple mixture to creamed butter and sugar, then the dry ingredients, gently folding to combine. Be careful not to overmix.
  • 5
    Spoon into prepared cake tin and smooth edges. Place into preheated oven and bake for 60 minutes or till a skewer inserted into the centre comes out clean.
  • 6
    Combine butter, sugar, cream and coconut in a saucepan over a low heat until butter is melted and ingredients are well combined.
  • 7
    Spread topping evenly over surface of cake and return to the oven for 20-25 minutes or until topping has a nice golden colour.
  • 8
    This cake will keep for up to 3 days in the refrigerator. Bringto room temperature and serve with Greek natural yoghurt or whipped cream.