Baking - sweet

thumbnail image 1
thumbnail image 1
Preparation time
15min
Total time
1h 45min
Portion
16 slice(s)
Level
medium
  • TM 31
published: 2014/04/03
changed: 2015/03/03
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Ingredients

Cake

  • 440 g raw sugar
  • 340 g feijoas, peeled, plus extra unpeeled for garnish
  • 4 eggs
  • 500 g light vegetable oil (ie. grapeseed oil)
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • 450 g plain flour
  • 1 1/2 tsp baking soda
  • 1 pinch salt
  • 450 g crushed pineapples, drained
  • 150 g walnuts, plus extra to garnish

Filling

  • 60 g raw sugar
  • 1 lemon, peel only
  • 2 cm cube ginger, peeled
  • 340 g feijoas, peeled

Icing

  • 110 g raw sugar
  • 1 lemon, peel only
  • 3 cm cube ginger, peeled
  • 200 g Butter
  • 500 g cream cheese
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Recipe's preparation

    Cake

  1. Place sugar into mixing bowl and mill 10 sec/speed 9.

  2. Add feijoas and chop 10 sec/speed 5.  Scrape down sides.

  3. Add eggs, oil, cinnamon and ginger mix 10 sec/speed 2.  Scrape down sides.

  4. Add flour, baking soda and salt and mix 15 sec/speed 4.  Scrape down sides.

  5. Add pineapples and walnuts and mix 10 sec/speed 3.

  6. Pour the mixture into the prepared tin and bake for approximately 80-90 minutes or until an inserted skewer comes out clean.

    TIP: After an hour of baking, cover the top of the cake with foil to prevent the cake from over-browning.

  7. Allow cake to cool for 5 minutes in the tin before transferring to a wire rack to cool completely. 

    8. Filling

  8. Place sugar, zest and ginger into mixing bowl and mill 10 sec/speed 9. 

  9. Add feijoas and chop 10 sec/speed 5.  Then cook 10 min/100C/speed 2.  Set aside.

    10. Icing

  10. Place sugar, zest and ginger into mixing bowl and mill 10 sec/speed 9.  

  11. Add butter and cream cheese and mix 30 sec/speed 5.  Scrape down sides of bowl.  Mix for a further 30 sec/speed 5, or until light and creamy.

    12. Assembly

  12. Once the cake has cooled carefully slice the cake horizontally into three even layers.

  13. On a cake plate, place one of the layers of cake and using spatula, cover with one third of icing.  Add half of the feijoa filling, carefully spreding the mixture over the icing.  Repeat the process with the second layer of cake.

  14. Place the third layer of cake on top and spread over the remaining icing.  Sprinkle with walnuts and top with a few slices of fresh feijoas before serving.

Tip

This makes a large cake that has 3 layers.  It will take approximately 1 1/2 hours to bake. Alternatively you could divide the cake batter between two tins, bake for approximately 45 minutes, and make a four layer cake. This recipe is a Thermomix conversion of Feijoa & Ginger Layer Cake featured on pg 132 of Ripe Recipes by Angela Redfern.

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Recipe's categories:
Autumn Birthday Holiday Party New Zealand

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Feijoa and ginger layer cake
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