0.75 C peeled and diced feijoas
0.25 C crystallised ginger, diced finely
0.75 C soy milk
2 T lemon juice
0.5 t coconut essence
0.5 t vanilla essence
0.5 C margarine
1 C sugar
1 C + 1 T plain flour
2 t baking powder
1 t ground ginger
0.5 C desiccated coconut
1 t lemon zest
Preheat the oven to 180 degrees Celcius. Grease and line the cake tin.
Mix the soy milk and lemon juice and set aside to curdle. Chop the feijoas and ginger if you haven't already done so. In a small bowl, coat the feijoas with 1 tablespoon of flour. Add the ginger and set aside.
Cream the margarine and sugar. Mix in the milk, lemon zest and the essences.
Add all the dry ingredients (not including feijoas and ginger) and mix until just combined. Fold in the feijoas and ginger. Pour the mixture into the cake tin.
Bake for 1 hour, or until the top is golden and a toothpick comes out clean. Leave to rest for 10 minutes before cooling on a rack.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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