Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
Ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup Chelsea White Sugar (225g)
- 125g butter, melted and cooled slightly
- 1 large egg
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 tsp Edmonds Baking Soda
- 1 tsp ground ginger
- 1 cup sultanas (160g)
- 2 Tbsp sliced crystallised ginger
Additional tips
Dust with Chelsea Icing Sugar before serving. Delicious with whipped or thickened cream!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
17
What did you think of this recipe?
julia
5
Larz
I made this with stem ginger & substituted half a cup of sultanas with dried figs. Delicious, Thank you!
5
Marian Stronach
This was a lovely light cakewhich I served with Raglan coconut yogart
5
TOM
It is ok but the don't tell you what to add the flour and baking soda to so now I think it is messed up.
3
No name
I think four because sometimes it is nice and other times it turns out like a rock
4
Marcelle
Beautiful cake, and so yummy with the crystallised ginger bits in it.
5
Jo
A tin size would be helpful, as would a rough idea on how much feijoa pulp is required as feijoa's range in size from fairly small to quite large. Am guessing both the tin size and the amount of feijoa pulp so I hope the cake turns out ok.
2
Melissa
Yummy! And so nice and simple to make.
5
William
No size of the cake tin in the recipe. I will judge as I mix and prepare. I will give it 4 as I have not made it yet and I think the ingredients will be fine.
4
Charlotte
Blimmin Ka pai
5
Method
Preheat oven to 180°C bake / 160°C fan bake. Grease a 20cm round cake tin and line with baking paper.
Mix feijoas and Chelsea White Sugar together in a large bowl.
In a jug or small bowl, whisk together the melted butter and egg. Add this to the feijoa mixture along with the flour, baking soda and ground ginger. Stir to combine. Fold in the sultanas and crystallised ginger.
Transfer mixture to prepared tin. Bake for 50-55 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs.
Leave to cool in tin for 15 minutes before turning out onto a wire cooling rack.
Additional tips
Dust with Chelsea Icing Sugar before serving. Delicious with whipped or thickened cream!
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
17
What did you think of this recipe?
julia
5
Larz
I made this with stem ginger & substituted half a cup of sultanas with dried figs. Delicious, Thank you!
5
Marian Stronach
This was a lovely light cakewhich I served with Raglan coconut yogart
5
TOM
It is ok but the don't tell you what to add the flour and baking soda to so now I think it is messed up.
3
No name
I think four because sometimes it is nice and other times it turns out like a rock
4
Marcelle
Beautiful cake, and so yummy with the crystallised ginger bits in it.
5
Jo
A tin size would be helpful, as would a rough idea on how much feijoa pulp is required as feijoa's range in size from fairly small to quite large. Am guessing both the tin size and the amount of feijoa pulp so I hope the cake turns out ok.
2
Melissa
Yummy! And so nice and simple to make.
5
William
No size of the cake tin in the recipe. I will judge as I mix and prepare. I will give it 4 as I have not made it yet and I think the ingredients will be fine.
4
Charlotte
Blimmin Ka pai
5
You May Like These
ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
- 30g Butter, melted (or margarine)
To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
- Chelsea Flavoured Syrup - Maple or Honey Maple.
ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
- 1 cup mashed banana (about 2 large bananas)
- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt