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Feijoa, Ginger and Lemon Cake


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Ingredients

12 piece(s)

Cake

  • 320 g raw sugar
  • 1 lemon, peel off all zest
  • 25 g Glacé ginger
  • 250 g Feijoa pulp
  • 2 large eggs
  • 1 teaspoon vanilla essence
  • 75 g macadamia oil
  • 150 g Milk
  • 50 g Glacé ginger
  • 340 g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Lemon Icing

  • 1 Juice of a lemon
  • 1 Cup of icing sugar
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Recipe's preparation

    This recipe makes 2 Cakes.
  1. Turn oven onto 175 degrees fan bake.


    Spray two 20cm ring tins with non stick spray.


    Place raw sugar and lemon peel in TM bowl.  Mill 10 sec/speed 9. Set aside.


     


     


     

  2. Place 25g glace ginger into TM bowl.  Mill 3 sec/speed 6


    Add Feijoa pulp.  Puree 2 sec/speed 6.


    Add sugar/lemon mixture, eggs, milk, vanilla essence, macadamia oil combine 4 sec/speed 5.  Set aside

  3. Don't rinse TM, chop 50g glace ginger in TM bowl 3 sec/speed 6. The ginger will be cut into small chunks.


    Pour set aside batter back into bowl.


    Add flour, baking powder, baking soda and salt, combine 5 sec/speed 5.  Take of TM lid and use spatula to scrape down the sides.


     

  4. Pour the TM bowl contents into two 20cm ring tins.


    Place into oven and bake for 35-40 mins.


    Cakes should be lightly brown on top and pull away from the edge of the tin.  A squewer should come out clean.


     

  5. Once cooked leave the cakes to cool for 5 minutes,  then tip out of tin onto cooling rack so that the bottom of the cake is now the top.

  6. Lemon Icing
  7. In a bowl, squeeze the juice of a lemon and mix approximately 1 cup of icing sugar until the icing falls off the spatula in a thick white ribbon. Add more juice or icing sugar until you have the right consistency.


    When the cake is just warm start to drizzle icing vertically over the cake then horizontally.  The icing will dry hard and crispy.

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Accessories you need

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Tip

When chopping the feijoas, make sure the measuring cup is in place as there will be a mess up the walls.

You could try this recipe with half pear half feijoa, which would give a yummy twist.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Love this- have made it twice- the second time I...

    Submitted by Rellus on 15. May 2018 - 13:22.

    Love this- have made it twice- the second time I used quite ripe fejoias and it gave the cake amazing flavour. I made into cupcakes and it made about 20, cooked for approx 30 minutes, thanks for posting

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  • Made this yesterday, super yum - lovely and moist,...

    Submitted by cropcraftcreate on 4. May 2018 - 05:32.

    Made this yesterday, super yum - lovely and moist, light and flavourful. I swapped out the ginger glace with 2 tablespoons of ground ginger (like someone else suggested), and I used coconut oil instead of macadamia. Yum yum!

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  • Really yummy thanks. Just used ginger in a packet...

    Submitted by Deniserogers on 13. April 2018 - 17:21.

    Really yummy thanks. Just used ginger in a packet cause that's all I had.

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  • Cake...

    Submitted by Tanyao0o on 11. April 2018 - 14:15.

    CakeCake

    Made this today and it’s very tasty. I used about two tablespoons of ground ginger instead of glazed and rice bran oil instead of macadamia oil. Made two small cakes, probably could have just made one huge ones too.

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  • This cake is absolutely delicious. Great...

    Submitted by Cmandrews on 2. April 2018 - 18:27.

    This cake is absolutely delicious. Great combination of the ginger, lemon and feijoa. Makes 2 decent sized cakes.

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  • This cake is really easy to

    Submitted by SusanKeam on 11. April 2014 - 07:55.

    This cake is really easy to make, tastes great and the recipe makes enough for two good-sized ring tin cakes. The combination of feijoa and ginger with the lemon icing is lovely - the feijoa gives a zing, the ginger gives gentle heat and the lemon complements both. I would think that the cake would freeze well, too, looking at it's texture. [

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