This cake is adapted from the Summer Fruit Cake in our cook book, which you can purchase here.
1cup of self raising flour
1/2 cup coconut
¾ cup sugar
120 g butter, melted
1 teaspoon vanilla paste
2 eggs, lightly beaten
8-10 peeled fejoias, cut in half or thirds (depending on the size)
¼ cup crystallised ginger, finely sliced
Mix all the ingredients except the fruit and ginger in a bowl. Pour this batter into a greased cm spring form tin. Cram pack the top with the fruit then spread the ginger ontop . Sprinkle the top with some extra sugar and coconut. Bake in a 180C oven for 45-50 minutes. Check it is cooked by inserting a skewer, if it comes out clean the cake is cooked. Serve with a dollop of cream or yoghurt.