Banana and carrot baby cakes
- 1 cup gluten-free baking mix
- ½ cup ground almonds
- 1 cup castor sugar
- 1 teaspoon ground ginger
- 3 eggs
- ¼ cup oil
- 1 teaspoon vanilla extract
- 3 bananas, mashed
- ½ 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
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.
Nutrition Info (per serve)
Total fat 8g
–Saturated fat 1g
Dietary fibre 1g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.