100g butter, softened
¾ cup suar
1 egg
1 ½ cups plain flour
1 tsp baking powder
1 tsp baking soda
1 cup chopped dates
¾ cup mashed feijoas
2 tbsp milk
lemon icing, to ice
lemon zest, to garnish
Preheat oven to 180. Grease a 18cm square cake tin. Line the base with baking paper.
Beat together butter and sugar until light and creamy. Beat in egg. Sift together flour, baking powder and baking soda. Fold into creamed mixture.
Stir in dates, feijoas and milk. Spoon mixture into prepared tin. Bake for 45 minutes or until a skewer comes out clean. Leave cakes in tin for 10 mins before turning onto a wire rack to cool. When cool, ice with lemon icing and garnish with lemon zest.
