1 cup of chopped feijoas
1/2 cup of unsweetened pineapple juice
1/4 cup of water
1 cup of brown sugar
50 grams of butter
1 teaspoon of vanilla extract
2 cups of selfraising flour
1 teaspoon of ground ginger
Place the feijoas, butter, sugar, pineapple juice, water and vanilla and golden syrup in a saucepan and bring to the boil. Simmer for 5 minutes and then leave to cool.
Sift the selfraising flour and ginger into a bowl and make a well in the centre.
Pour the fijoa mixture in and stir gently with a wooden spoon.Don't overmix.
Spoon the cake mixture into a 22 1/2cm silicone ring mold/ or a loaf pan
Bake at 180 degrees C for about 45 minutes until golden and the loaf tests done.
Dust with icing sugar.
To make a more gingery loaf you could add a couple of tablespoons of chopped crystalised ginger.