Banana and carrot baby cakes
Time to make: 35 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 1 cup gluten-free baking mix
- 1/2 cup ground almonds
- 1 cup castor sugar
- 1 teaspoon ground ginger
- 3 eggs
- 1/4 cup oil
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- 1/2 cup grated carrot
- 1-2 tablespoons lemon curd
- 115g Philadelphia extra light cream cheese spread
- 14 edible pineapple flowers (see tip), made with 115g pineapple flesh
Total fat 8g
Saturated fat 1g
Dietary fibre 1g
1 Preheat oven to 180°C. Line a muffin tray with 14 paper cases. Sift baking mix and almonds into a bowl. Stir in sugar and ginger.
2 In a separate bowl beat eggs together with oil and vanilla and add to dry ingredients. Stir in bananas and carrot.
3 Spoon mixture into paper cases and bake for 20-25 minutes until well risen and golden brown.
4 Meanwhile, to make icing, mix together lemon curd and cream cheese. Use to top cakes and top with a pineapple flower or a sprig of mint with a dusting of icing sugar if you prefer.
Make it gluten free: Check ground ginger is gluten free.
How to make pineapple flowers
Step 1 Take a peeled pineapple and remove any eyes using a vegetable peeler. Slice very thinly so slices are almost transparent.
Step 2 Place thin slices on baking paper and cook each side for 30 minutes at 150°C.
Step 3 Remove slices from tray and place in muffin tray. Leave to cool completely so that the edges curl up. Use to top cakes and desserts.
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