Recipe: Feijoa and Walnut Cake

I found this recipe originally on a marvellous Feijoa site. The first time I made it, it seemed more like a pudding, would have been great in a bowl with some ice-cream.

The second time I made it, I thought I accidentally doubled the butter quantity, and so to correct it, I doubled the rest of the cake part of the recipe, thus making a cake with half the ratio of fruit than the first time. I thought that actually worked better, so I tried it again that way, figuring out on the next attempt that I hadn’t in fact doubled the butter at all.


Homegrown Feijoas

I’ve made it a few times as we’ve got lots of Feijoas growing in our garden.

To save me having to remember what I did for the altered version of the recipe, I’ve recreated it here, and provided non-US measurements too.


  • 300g / 2 cups peeled and roughly chopped Feijoas
  • 100g / 1 cup walnut pieces
  • 200g / 1 cup sultanas
  • 200g / 1 cup Caster Sugar
  • 100g Butter, melted
  • 2 eggs
  • 250g / 2 cups Plain Flour
  • 2 teaspoons mixed spice
  • 2 teaspoons baking soda


  1. Mix feijoas, walnuts, sultanas and sugar together in a large bowl.
  2. Beat egg and butter together and mix into feijoa mixture.
  3. Sift flour, mixed spice and baking soda and add to feijoa mixture. Stir lightly.
  4. Turn into well greased 25cm cake tin or deep ring tin.
  5. Bake 180°C for 40-45 minutes or until skewer comes out clean.
  6. Cool in tin before turning out.
Feijoa and Walnut Cake

A slice or two of Feijoa and Walnut Cake


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