Victoria passion cake foodloversrecipes This is a cross between a carrot and a banana cake, with walnuts and spices. Prep 20 mins Total time 50 mins, plus cooling Get ahead Make a day ahead; cover and store in the fridge. Remove 30 minutes before eating. Uniced, it can be frozen. Ingredients Butter, for greasing 200ml groundnut or vegetable oil 250g golden caster sugar 3 medium eggs, separated 3 tbsp whole milk 100g grated raw carrot 2 mashed ripe bananas (375g unpeeled weight) 300g plain flour 1 tbsp baking powder 1/2 tsp ground ginger 1/2 tsp ground cinnamon, plus extra 50g finely chopped walnuts, plus extra For the icing: 175g unsalted butter, softened 150g icing sugar, sifted 450g low-fat cream cheese 1 tsp vanilla extract Method Preheat the oven to 190°C, fan 170C, gas 5. Grease 2 x 5cm-deep 20cm loose-bottomed cake tins, line the bases with baking paper and grease this, too. In a large bowl, whisk together the oil and sugar with an electric hand whisk, then whisk in the egg yolks and milk. Fold in the carrot and banana. Sift the flour and baking powder into the mixture; stir together with the spices and walnuts. In a clean bowl, whisk the egg whites until stiff with an electric hand whisk. Fold into the cake mixture in two goes; divide between the tins. Bake for 30-35 minutes until the cakes shrink from the sides and a skewer inserted into the centre comes out clean. Loosen the cakes with a knife; cool in the tins. For the icing, mix the butter and icing sugar with an electric hand whisk. Add the cream cheese and vanilla extract; blend until smooth. Turn the cakes out on to a board and remove the baking paper. Spread a quarter of the icing over one cake, put the other on top; use the rest of the icing to cover the top and sides. Sprinkle with walnuts and ground cinnamon. Set in the fridge for 1 hour. Nutritional Information (per slice) 194 cals; 11g fat (6g sat fat); 3g protein; 0g fibre; 23g carbs; 14g total sugars; 0.1g salt SAINSBURY
Posted on: Tue, 09 Sep 2014 21:03:42 +0000
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