So many feijoas, what to do with them all? I say this every year, and every year I look for new recipes to try. Last years No Peel Feijoa Chutney was a big hit and the year before was Feijoa and Ginger Jam. This year it’s spiced feijoa walnut cake. 

Grant’s mum, Ann gave me a slice of this absolutely delicious, lightly spiced cake filled with walnuts, cranberries and plenty of feijoas. It’s a recipe she’s been making for years and I can see why, such a moist flavoursome cake.

Included are eggless and plant based options.

Spiced Feijoa Walnut Cake

300g peeled feijoa (about 8-10 medium feijoa), roughly chopped

100g (1 cup) walnut pieces

200g (1 cup) dried cranberries (or use sultanas)

¾ cup caster sugar

1 egg (or egg replacer)

100g melted butter (or dairy free spread)

125g (1 cup) plain flour

2 tsp mixed spice

2 tsp baking soda

3 Tbs chocolate drops (my addition)


Preheat oven to 180 C. Grease and line a 20cm springform tin.

In a large bowl, mix feijoa, walnuts, cranberries (or sultanas) and sugar.

With a beater, beat egg and butter until well mixed. Add to feijoa mixture.

Sift flour, mixed spice and baking soda into feijoa mixture. Stir lightly.

Scrape into prepared cake tin or loaf tin, sprinkle over with chocolate drops.

Bake 40-45 minutes or until skewer comes out clean.

Run a knife around edges and carefully remove from ring from base and serve warm as dessert or leave to cool for 20 minutes and slice.

This recipe was cut from an old magazine and didn’t state the author, however I think it originally came from Nici Wickes.