Feijoa walnut cake

Nici's incredible feijoa walnut cake is unimaginably delicious and a great way to make the most of the feijoa season! It can be served for dessert or enjoyed as a sticky, magnificent treat.

By Nici Wickes
  • 45 mins cooking
  • Serves 8
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  • 300 gram feijoa flesh (about 8-10 medium feijoas), roughly chopped
  • 1 cup walnut pieces
  • 1 cup dried cranberries (or use sultanas)
  • 3/4 cup caster sugar
  • 1 egg
  • 100 gram melted butter
  • 1 cup plain flour
  • 2 teaspoon mixed spice
  • 2 teaspoon baking soda


  • 1
    Preheat oven to 180°C. Grease and line a 20cm round springform tin.
  • 2
    In a large bowl, mix the feijoas, walnuts, cranberries and sugar.
  • 3
    With a beater, beat the egg and butter until well mixed. Add to the feijoa mixture.
  • 4
    Sift the flour, mixed spice and baking soda into the feijoa mixture, stirring lightly.Scrape into the prepared tin.
  • 5
    Bake for 40-45 minutes or until a skewer comes out clean.
  • 6
    Run a knife around the edges of the tin and carefully remove the ring from the base. Serve warm as a dessert or leave to cool for 20 minutes before slicing.

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