National Dish New Zealand: Feijoa Cake (Recipe)
In this article
Few flavours say New Zealand quite like the feijoa, and this moist, golden cake makes the most of it. Ripe fruit is mashed straight into a simple butter-and-sugar batter, giving a crumb that is fragrant, tangy and gently perfumed. It is the sort of bake that fills the kitchen with scent long before it reaches the table — perfect with an afternoon cup of tea or as a relaxed dessert for friends.
About Feijoa Cake
Feijoa Cake is a genuinely distinctive slice of New Zealand baking. It is not only a treat for the palate but a way of bringing the exotic aroma of the feijoa fruit into your own home. Feijoas — also known as the pineapple guava — have a sweet, heady flavour that is especially intense thanks to New Zealand’s growing conditions. Suited to any occasion, this moist cake turns an ordinary tea table into a small Kiwi celebration.
Ingredients (serves 1–2)
- 150 g ripe feijoas
- 100 g sugar
- 2 eggs
- 100 g flour (wheat or gluten-free)
- 1 teaspoon baking powder
- 50 g butter or margarine
- A pinch of salt
Shopping for the ingredients
Shopping for a feijoa cake is straightforward and rather good fun. Feijoas are a seasonal fruit and can be found at any well-stocked greengrocer or at weekly farmers’ markets. Look closely at ripeness when you buy: the fruit should feel soft and smell fragrant for the best possible flavour. The remaining ingredients — sugar, eggs and flour — are available in any supermarket.
Preparing the dish
Before you start baking, it is important to prepare the feijoas properly. Wash the fruit thoroughly and cut each one in half. The seeds are edible, though you may prefer to remove them. Take the butter out of the fridge in good time so that it is soft enough to work with easily. These small preparations are what make the difference between a good cake and a perfect one.
Step-by-step instructions
- Purée the feijoas in a bowl until you have a smooth pulp.
- In a large bowl, beat the sugar and butter together until creamy.
- Add the eggs and mix well.
- Stir in the puréed feijoas and combine everything once more.
- Sift the flour, baking powder and salt into the mixture and fold in gently.
- Pour the batter into a greased cake tin and bake at 180 °C for around 30–35 minutes.
- Leave the cake to cool after baking and dust with icing sugar to taste.
Gluten-free / lactose-free version
For anyone following a gluten-free or lactose-free diet, feijoa cake adapts easily. Simply use gluten-free flour, now widely stocked in supermarkets, and replace the butter with a plant-based margarine or coconut oil. Do check that the other ingredients contain no hidden gluten or dairy. That way everyone at the table can enjoy a slice, exactly as it was meant to be eaten.
Tips for vegans and vegetarians
Vegan bakers can adjust this cake without difficulty by swapping the eggs for plant-based alternatives. Apple sauce or mashed banana works beautifully as an egg replacement. These not only supply the moisture the crumb needs but also complement the flavour of the fruit. Soaked linseed or chia seeds, which take on a gel-like consistency in water, are another reliable option.
More tips and tricks
A few extra touches will lift your feijoa cake further still. Experiment with spices such as cinnamon or vanilla to give the crumb a warmer character. A little grated citrus zest — orange or lime — highlights the freshness of the fruit beautifully. If you like a fruitier bake, add fresh berries or nuts to vary the texture and taste, much as you might in a Banana Cake.
Adapting the recipe to your taste
The flexibility of this recipe makes it easy to tailor to personal preference. You can reduce the sugar for a less sweet result, or experiment with different flours such as almond or oat. Fillings and toppings are equally open to interpretation — try yoghurt or a light cream cheese frosting. The most important thing is simply that the cake tastes the way you want it to.
Ingredient substitutions
If you do not have everything to hand, there are plenty of alternatives. Instead of sugar you might use honey or agave syrup, which lends the cake a naturally rounded sweetness. Even the feijoas are not irreplaceable: apples or pears will step in happily, and stone fruit works well too, as in an Apricot Shortcake. The right combination keeps the result every bit as good.
Drink pairing ideas
To round off the experience, several drinks suit this cake particularly well. A fresh fruit juice or a fruity tea made with hibiscus or a berry blend is an excellent companion. Paired with a light sparkling wine or prosecco, an ordinary afternoon becomes something of an occasion. Drinks like these underline the fruity character of the cake and keep the whole thing in balance.
Serving and presentation ideas
Presentation is what makes guests reach for a second slice. Decorate the cake with fresh feijoa slices or a dusting of icing sugar across the top. An attractive serving plate or a proper cake stand makes it look better still. Fresh herbs such as mint, or edible flowers, add a final flourish — the same care you would give a classic Pavlova.
A bit of history
The feijoa cake has its roots in New Zealand baking, where the fruit plays an outsized role. Feijoas were originally brought over from South America by settlers and quickly became a firm favourite. Their aroma reflects the cultural influences and the sheer variety of New Zealand cuisine. The cake is therefore not simply a pleasure to eat but a small piece of culinary heritage.
More recipe ideas
Summary: Feijoa Cake
Feijoa cake is an absolute must for anyone keen to discover the fruity flavours of New Zealand. With its moist crumb and its neat balance of sweetness and freshness, it becomes the highlight of any table. Whether served with coffee among friends or as a dessert for a special occasion, it wins people over through its versatility and its unmistakable taste. Let this recipe inspire you and enjoy a genuine slice of New Zealand.
