the amazing fruit & vegetable cake

the amazing fruit & vegetable cake
serves 6-8

If you’re worried the healthy name of this cake is going to turn some people off, feel free to use it’s alter-ego ‘the supermoist vanilla cake’.

2 ripe bananas
250g (9oz) almond meal
1-2 teaspoons vanilla extract
3 eggs
250g (9oz) carrots, grated

1. Preheat your oven to 180C (350F). Line the base of a 20cm (8in) springform pan with baking paper. And grease well with butter or oil.

2. Mash the bananas into the almond meal and stir in the vanilla, carrots and eggs.

3. Place in the prepared tin and smooth the top.

4. Pop on a baking tray and then bake for 40-45 minutes or until the cake is golden brown and feels firm. Cool in the tin.

prepare ahead?

Absolutely. Will keep in an airtight container in the fridge for a week or so. ALthough it is really lovely still a little warm from the oven.

leftover potential

Will keep in an airtight container in the fridge for a week or so.

variations for fun

vegan – try replacing the eggs with 1/2 cup vegetable oil and increasing the bananas to 4. Not sure how it will go though..

nut-free – replace the almond meal with all purpose (plain) flour.

zucchini – replace the carrot with grated zucchini.

budget – replace the almond meal with flour and consider skipping the vanilla.

problem solving guide

too dry – This cake is naturally moist from the banana and carrot so if you’re finding it too dry it could be over baked. Next time try adding in 1/4 cup vegetable oil to keep things lubricated.

not sweet enough – next time use more vanilla and make sure your bananas are really ripe. For now serve drizzled with honey or sprinkled with icing (powdered) sugar.

short on time? – use a food processor to grate the carrots and bake in perpared muffin pans instead of as a large cake. Will probably only take 20 minutes as a muffin.

serving suggestions

ALthough this cake is lovely and moist, I think it’s better with a little cream or sour cream or natural yoghurt.

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