This recipe comes from the archives of and is credited to Patricia Soper. If you have a food processor it sounds like the perfect thing to whip up for afternoon tea and can be adapted easily to muffins. You can ice or simply dust the cake with a little icing sugar to allow the pairing of apple and feijoa to shine.



  • 4 large eggs
  • 2 cups raw sugar
  • 1 cup vegetable oil (not olive)
  • 1 cup white flour
  • 1 cup wholemeal flour
  • 2 teaspoon baking soda
  • 1 ½ cups sliced feijoas
  • 1 ½ cups sliced cooked apple (tinned is fine)
  • 1 tsp ground ginger
  •  ¼ tsp salt
  • 1 tablespoon finely grated lemon zest


  1. Set oven to 180ºC. Grease or spray a 25cm tin or 12 deep muffin tins.
  2. Break eggs into processor bowl then add sugar. Pulse for a few seconds and leave sitting while you assemble other ingredients.
  3. Sift white flour, baking soda, ginger and salt together then gently stir in wholemeal flour. Set aside
  4. Add lemon zest to chopped and measured feijoa and apple flesh.
  5. Process the sugar and egg combo for a further couple of minutes. With the motor, running dribble the oil very slowly down the feed tube.
  6. Process for another couple of minutes, remove lid and add half the dry ingredients, pulse, add the remainder and pulse again.
  7. Add the fruit to the mixture and pulse briefly until just combined.
  8. Spoon mixture into prepared tins and bake small versions for about 25 minutes or about an hour for the large cake.