Feijoa, Date & Cashew Cake Recipe

By Angela Casley
A few thin slices of seasonal feijoas take this lush cake to the next level. Photo / Babiche Martens

Got a fruit bowl full of feijoas? Turn to this towering cake.

This cake is full of wholesome goodies, including cashews, dates and of course the star — feijoas. Dollop with yoghurt or cream and enjoy.


Makes 1

1 cup feijoa pulp

1 cup dates, chopped

1 cup boiling water

100g butter

1 cup brown sugar

1 Tbsp grated fresh ginger

½ cup roughly chopped raw cashews

2 eggs

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 extra feijoa, sliced, to decorate

Greek yoghurt or ice cream, to serve
  1. Preheat the oven to 170C. Line a 20cm tin with baking paper.
  2. Place the feijoa, dates, water, butter, sugar, and ginger in a medium-sized pot and bring them to a boil. Remove from the heat.
  3. Stir in the cashews, eggs, vanilla, flour, baking powder and baking soda. Pour into the tin and smooth the top. Add the sliced feijoa around the edges. Bake for 40 minutes until soft and springy to the touch. Remove and cool for 20 minutes before enjoying.
  4. Serve with yoghurt or icecream.

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