Icing Sugar
Icing sugar can also be...
- Ingredients
- Method
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
Additional tips
Dust with Chelsea Icing Sugar before serving. Delicious with whipped or thickened cream!
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
18
What did you think of this recipe?
Charlotte
Blimmin Ka pai
5
Mi
Great recipe
5
Kate
Excellent recipe. I cut the sugar a bit, but it came out really well. About to make the next one while I still have feijoas!
5
Evelyn
Disappointed with this cake. Mixture felt too stiff so I added an extra egg but still didn't get the moist cake I was expecting
2
Teylah
The recipe was easy to follow, we had all the ingredients needed but left out the sultana's as I find them disgusting and opted not to put the crystallized ginger as we had enough of the fresh ginger in our recipe. Nonetheless, we doubled the mixture and the cake was fantastic with or without either ingredients.
5
heavahn
good with ice cream
5
Autumn eva
yummmmmmmmmmmmmmmm
5
Rachel
I added more feijoas and also topped it with more sliced ones. Absolutely delicious!
5
Method
Preheat oven to 180°C bake / 160°C fan bake. Grease a 20cm round cake tin and line with baking paper.
Mix feijoas and Chelsea White Sugar together in a large bowl.
In a jug or small bowl, whisk together the melted butter and egg. Add this to the feijoa mixture along with the flour, baking soda and ground ginger. Stir to combine. Fold in the sultanas and crystallised ginger.
Transfer mixture to prepared tin. Bake for 50-55 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs.
Leave to cool in tin for 15 minutes before turning out onto a wire cooling rack.
Additional tips
Dust with Chelsea Icing Sugar before serving. Delicious with whipped or thickened cream!
Chelsea Products in Recipe
Icing Sugar
Icing sugar can also be...
White Sugar
The uniform size of the...
Reviews
18
What did you think of this recipe?
Charlotte
Blimmin Ka pai
5
Mi
Great recipe
5
Kate
Excellent recipe. I cut the sugar a bit, but it came out really well. About to make the next one while I still have feijoas!
5
Evelyn
Disappointed with this cake. Mixture felt too stiff so I added an extra egg but still didn't get the moist cake I was expecting
2
Teylah
The recipe was easy to follow, we had all the ingredients needed but left out the sultana's as I find them disgusting and opted not to put the crystallized ginger as we had enough of the fresh ginger in our recipe. Nonetheless, we doubled the mixture and the cake was fantastic with or without either ingredients.
5
heavahn
good with ice cream
5
Autumn eva
yummmmmmmmmmmmmmmm
5
Rachel
I added more feijoas and also topped it with more sliced ones. Absolutely delicious!
5
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ingredients
- 1 cup Edmonds Self Raising Flour (150g)
- 2 Tbsp Chelsea White Sugar
- ½ tsp finely grated lemon zest (optional)
- 1 cup Meadow Fresh Milk (or Soy/Rice milk) (250ml)
- 1 egg, lightly beaten
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To serve
- 2 bananas, sliced
- 1 punnet blueberries (or frozen berries, defrosted)
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ingredients
- 125g butter, softened
- ¾ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (170g)
- 2 eggs
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- 1 tsp vanilla essence
- 1 tsp Edmonds Baking Soda
- 2 Tbsp hot Meadow Fresh Milk
- 1 ¾ cups Edmonds Standard Grade Flour (263g)
- 1 tsp Edmonds Baking Powder
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp butter, softened
- 1 Tbsp cocoa powder
- 2-3 Tbsp boiling water
ingredients
- 250g butter
- ½ cup cocoa powder
- 1 ½ cups Chelsea White Sugar
- 4 eggs
- 1 tsp vanilla essence
- 1 cup Edmonds Standard Grade Flour
- 1 tsp Edmonds Baking Powder
ingredients
- 200g butter
- 1 cup Chelsea White Sugar
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- 2 tsp vanilla essence
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- pinch of salt
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ingredients
- 150g butter, softened
- 2 cups Chelsea Icing Sugar (300g)
- 1-2 Tbsp hot water
- ½ - 1 tsp of vanilla essence (or flavour of your choice, optional)
- food colouring (optional)
learn about baking
How to Choose SugarFor Baking?
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