Soft Brown Sugar
This popular sugar is used...
- Ingredients
- Method
Ingredients
- 225gm butter
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups self-raising flour
- 1 ½ tbsp cocoa
- ¾ tsp ground cinnamon
- 2 cups feijoas, topped, tailed and diced with the skin on
- 1 ¼ cup chocolate chips
Chelsea Products in Recipe
Reviews
5
What did you think of this recipe?
Meissa
My favourite cake!
5
Amy
It's tasty but we found it quite moist (almost wet), not as chocolatey as we expected and it needs a little something extra. I'm going to try again with only 1 cup of feijoa and maybe add some orange zest. Certainly has potential!
3
Christie
Super easy, delicious and moist! One of my favorites.
5
Helen
This is absolutely beautiful. Make sure you do use baking paper. I didn't ice it as it was crunchy and very delicious. The feijoa becomes very sweet. So good!
5
Helen
This is a beautiful cake. So moist. If anything, I would put less chocolate chips in it. Don't forget the paper on the bottom of the cake as it sticks to the tin with gusto. The fiejoas are absolutely yum in this cake. They seem to be a lot sweeter and seem to have a bit of a zing to them. I didn't ice it as the top of the cake was crunchy and kind of caramalised. Just divine.
5
Method
Place Chelsea Soft Brown Sugar and butter in a cake mixer.
Cream together till white. Add 1 egg at a time and mix each in separately
Add flour, cocoa, cinnamon and mix to combine
Fold in feijoas and chocolate chips
Prepare a 26-28 cm spring-form cake tin with baking paper
Pour mixture in to the baking tin
Bake at 180C for 40-50 minutes or until skewer comes out clean. Let cool.
Garnish with feijoas or ice with a cream cheese icing
Chelsea Products in Recipe
Soft Brown Sugar
This popular sugar is used...
Reviews
5
What did you think of this recipe?
Meissa
My favourite cake!
5
Amy
It's tasty but we found it quite moist (almost wet), not as chocolatey as we expected and it needs a little something extra. I'm going to try again with only 1 cup of feijoa and maybe add some orange zest. Certainly has potential!
3
Christie
Super easy, delicious and moist! One of my favorites.
5
Helen
This is absolutely beautiful. Make sure you do use baking paper. I didn't ice it as it was crunchy and very delicious. The feijoa becomes very sweet. So good!
5
Helen
This is a beautiful cake. So moist. If anything, I would put less chocolate chips in it. Don't forget the paper on the bottom of the cake as it sticks to the tin with gusto. The fiejoas are absolutely yum in this cake. They seem to be a lot sweeter and seem to have a bit of a zing to them. I didn't ice it as the top of the cake was crunchy and kind of caramalised. Just divine.
5
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ingredients
- 1 cup chopped fresh feijoas (275g)
- 75g butter
- 2 eggs
- ¾ cup Chelsea White Sugar (170g)
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- ½ cup Meadow Fresh Original Milk (125ml)
Topping
- 2 Tbsp Chelsea Demerara Sugar
- 1 ½ tsp cinnamon
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
ingredients
- 1kg peeled, diced feijoas
- 1kg Chelsea Jam Setting Sugar
- 1 lemon, zest and juice
ingredients
Pastry
- 3 Tbsp Chelsea Caster Sugar
- 2 eggs, divided
- 125g butter, softened
- 1 ¾ cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
- ¼ tsp salt
Filling
- 400g feijoa flesh (approximately 12 feijoas)
- 2 Tbsp lemon juice
- ½ cup water
- 6 Tbsp Edmonds Fielder's Cornflour
- 4 egg yolks
- ¾ cup Chelsea Caster Sugar
- 50g butter
- 1 Tbsp finely grated lemon zest
Meringue Topping
- 4 egg whites
- 1 cup Chelsea Caster Sugar
ingredients
- 4 apples, peeled and diced
- 12 medium to large ripe feijoas, flesh only
- 1 onion, finely diced
- 1 teaspoon finely chopped or crushed fresh ginger
- 6 whole cloves
- 1 teaspoon yellow mustard seeds
- 1 teaspoon mixed spice
- 1 ½ cups white or cider vinegar
- 2 cups Chelsea LoGiCane Sugar or Chelsea Raw Sugar
ingredients
- 1C feijoa's pulp
- 1C boiling hot water
- 1C Chelsea White Sugar
- 50g butter
- 1 egg, beaten
- 2C self-raising flour
- 1tsp baking soda
ingredients
- 4 cups water
- 2 cups Chelsea Raw or White Sugar
- 4 cinnamon sticks
- 4 star anise
- 8 cardamom pods or whole cloves
- 2-2.5 kg fresh feijoas (depending on size)
ingredients
CUPCAKES
- 225g butter, softened
- ¾ cup Chelsea Soft Brown Sugar
- 3 eggs
- 1 ½ cups Edmonds Self Raising Flour
- ¼ cup cocoa powder
- 1 cup topped, tailed and finely diced feijoas (with skin on)
- ¾ cup chocolate chips
MOUSSE ICING
- 1 cup feijoa flesh
- ¼ cup Chelsea Caster Sugar
- 1 Tbsp lemon juice
- ¼ cup water
- 1 ½ Tbsp Edmonds Fielder's Cornflour
- 1 cup Meadow Fresh Cream
- ¼ cup Chelsea Icing Sugar
ingredients
- 10 ripe medium-sized feijoas
- 3 cooking apples
- 600ml water
- 600g Chelsea White Sugar
ingredients
- ½ cup Chelsea Caster Sugar
- 125 g Butter
- 1 tsp Vanilla essence/extract
- 2 Eggs
- 2 cups Self raising flour
- 8 Feijoas, peeled and thickly sliced
- ½ cup Almond flakes
- 1 to decorate Chelsea Icing Sugar
ingredients
- 15 Feijoas, scooped out, approx 250g
- 1 Tbsp Lemon juice
- 2 Eggs
- 2 Egg yolks
- 150 g Chelsea Caster Sugar
- 100 g Unsalted butter
ingredients
- 1kg Chelsea White Sugar
- 500ml water
- juice of 2 lemons
- 20 medium sized feijoas, peeled
ingredients
- ¼ cup Chelsea White Sugar
- 4 Cloves, whole
- 1½ cups Rosé wine, or gewurtzraminer
- 2 Star anise
- 1 Vanilla pod
- 8 Feijoas
ingredients
- 1 cup peeled, chopped feijoas (275g)
- 1 cup boiling water (250ml)
- 1 cup Chelsea White Sugar(225g)
- 50g butter
- 1 egg
- 2 cups Edmonds Standard Grade Flour (300g)
- 2 tsp Edmonds Baking Powder
- 1 tsp Edmonds Baking Soda
ingredients
- 4 apples (i.e. Granny Smith)
- 1 cup water (250ml)
- ½ cup lemon juice (125ml)
- 5 Tbsp Chelsea Raw Sugar
- ⅛ tsp salt
- 2 cups feijoa pulp (550g)
Crumble Topping
- ½ cup Edmonds Standard Grade Flour (75g)
- ½ cup rolled oats (60g)
- ½ cup ground almonds (55g)
- ½ cup Chelsea Soft Brown Sugar (100g)
- 1 tsp ground ginger
- 150g cold butter, cubed or grated
ingredients
- 125g butter
- ¾ cup Chelsea White Sugar
- 2 eggs
- 1 ½ cups mashed feijoa pulp
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Original Milk
- 2 cups Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ICING (optional)
- 2 cups Chelsea Icing Sugar
- 50g butter, softened
- Juice of 1 small lemon
- 3-4 Tbsp hot water
ingredients
- 1kg Chelsea Jam Setting Sugar
- 1kg skinned and chopped feijoa flesh
- 1 Tbsp chopped crystallised ginger
- A knob of butter
learn about baking
How to Choose SugarFor Baking?
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