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makes 1 loaf + 1 cake or
2 loaves or 2 cakes
  • 500g flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp ginger powder
  • 2 tsp cinnamon
  • 1 tsp allpice
  • ½ tsp nutmeg
  • 2 cups of blended feijoa
  • 500g of honey or
  • 250g honey+250g brown sugar / raw caster sugar
  • (reserve 1 tbsp of honey if making a loaf)
  • 250g butter at room temp or melted
  • 2 eggs (lightly beaten)
  • 250ml milk
  • 1 lemon to ice or glaze per cake or loaf


1. Cut feijoa to remove any bruises (or worms if homegrown!) and blend until smooth

2. Add to other wet ingredients and whisk to combine
3. In a larger bowl, stir together dry ingredients to evenly mix
4. Make a well in the dry ingredients and stir in the wet ingredients
5. Pour into buttered or baking paper lined loaf or cake tins bake at 150 for 1hr or until skewer comes out clean
Finishing Touches
1. In a saucepan heat the juice of a lemon with 1 tbsp of honey and stir until evenly combined. 
2. Pour hot honey glaze over the hot loaf as soon as it comes out of the oven
1. Leave to cool in the tin before turning out
2. Ice with 125g cream cheese plus the juice and zest of 1 lemon and or 1 lime and 1 cup icing sugar.  Beat icing for at least 3min on high until light, soft and creamy. 
*The cake pictured contains the juice and zest of 1 lemon + zest of kaffir lime no lime juice.  Baked with honey only, not brown or raw sugar.
Recipe by Katy Thomas
Go check her out on her Instagram @iamkatythomas