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Preparation time
Total time
12 piece(s)



  • 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.


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.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Feijoa, Ginger and Lemon Cake



  • 18. April 2023 - 07:27

    Yum way to use up feijoas! I also used 1 tablespoon ground ginger as I didn't have Glace...
    To reduce steps I did sugar and lemon peel as per instructions, then added feijoas and did time as per above then added all other ingredients and mixed till done
    Thanks for the recipe

  • 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

  • 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!

  • 13. April 2018 - 17:21

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

  • 11. April 2018 - 14:15


    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.

  • 2. April 2018 - 18:27

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

  • 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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