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.



  1. I’m an avid reader from the UK and wondered what l could use as a substitute for the fejoia which to my knowledge aren’t available here yet?

    • No Fejoias, perhaps a good reason to visit New Zealand in Autumn 🙂 This recipe is based on our summerfruit cake which used stonefruit and berries, which will all work well (perhaps just omit the ginger). With the ginger Nashis, pears or apples will work.

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