Feijoa Lumberjack Cake


  • 125g butter
  • 250g sugar
  • 1 Henergy Cage-Free egg
  • 1 1/2 cups plain flour
  • 1 teaspoon baking soda dissolved in 1 tablespoon hot water
  • 1 heaped cup feijoa pulp
  • 2 green apples, peeled, cored and diced
  • topping
  • 2/3 cup brown sugar
  • 1 cup desiccated coconut
  • 1/4 cup milk


  1. Preheat the oven to 180 C. Grease and line a 23cm ring tin.
  2. Beat butter and sugar until light and fluffy. Beat in the egg.
  3. Gently mix in the flour.
  4. Fold through the feijoas and apple. Spoon into prepared tin. Bake for 40 minutes or until top is set. Place topping ingredients in a small saucepan and stir over medium heat until well combined.
  5. Bake for 20 minutes or until the top is set.
  6. Remove the cake from the oven. Spoon topping over to cover and cook for 20-30 mins longer or until topping is golden and cake is
  7. Spread the topping evenly over the cake and bake for a further 20-30 minutes until the cake is cooked through.
  8. Cool the cake in the tin for 15 minutes before turning out. Serve with cream or thick yoghurt.