Sorry if this induces jealousy but as I write this post I am sitting at the dining table at Sunshine beach (yes I wrote it a couple of weeks ago – even I am jealous of that me!) looking out on the beautiful blue sky, watching the waves roll in after returning from a play at the beach.
It’s always tough packing for the coast. Mum is a bit of a minimalist when it comes to kitchen appliances and despite my years of nagging, refuses to get a mixer, food processor or decent blender (sorry mum, yours doesn’t cut the mustard).
Me being me, I BYO. The hard decision comes when I must choose between the Vitamix blender for my smoothies or the Thermomix that does absolutely everything else (I am yet to make a good smoothie in it though).
This time the blender won out because I can’t seem to get through an afternoon without one of my best ever healthy chocolate smoothies. It means my slight obsession with food processor (that I make in the Thermomix) cakes has had to be put on hold. I seriously can’t get enough of fruity, dense cakes and have been getting creative.
For mother’s group a few weeks ago I couldn’t decide between carrot and banana so I did what everyone does (right?) and Googled ‘carrot and banana cake’ to see if it was a thing. It sure was and so my semi-healthy version was born.
Lately I’ve been trying to cut down on refined sugar in baking. I’m getting good at substituting it with other things without losing the sweetness and bananas are my best friend with this. You would never know this cake has just a little raw sugar.
It was absolutely delicious and there were a few requests for the recipe. I always hope people aren’t just being nice asking for the recipe and that they actually loved it. I know I never ask unless I really want it.
If you haven’t made a food processor cake yet I really insist you do. They are so very easy and take next to no time to whip up. Plus, once you master the basics, you can play around with flavours and different sugars, flours and butter. The possibilities are endless. Enjoy!
So what about you? Do you ever travel with appliances?
- 110g (4oz) butter
- 90g (100ml) coconut oil
- 170g (6oz) banana (about two medium bananas)
- 80g (1/3 c) coconut sugar
- 50g (1/4 c) craw sugar
- 4 free-range eggs
- 3 medium sized carrots (roughly chopped and ends discarded) - roughly 150-170g (6oz)
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground nutmeg
- 110g (4oz) almond meal
- 140g (5oz) wholemeal flour
- 3 tsp baking powder
- 150g (5.3 oz) butter
- 1 tbsp macadamia butter
- 400g (3 c) icing sugar
- 40g (2½ tbsp) milk
- Crumbled walnuts to decorate
- Pre-heat the oven to 160C (320F) fan-forced and grease and line a 22cm round cake tin.
- Place the butter, coconut oil, banana (chopped), coconut sugar and raw sugar in the bowl of a food processor and process until smooth (at least 1 minute).
- Add the eggs one at a time and mix each one in before adding the next one.
- Add the carrots and process until finely chopped.
- Add the spices, almond meal, flour and baking powder and process for another 30 seconds or until the batter is smooth.
- Scrape down the sides then give it another quick blitz.
- Spread the batter into the tin and bake for 50 minutes or until a cake tester inserted in the middle comes out clean.
- Leave to rest in the tin for 10 minutes and then transfer to a wire rack to cool completely.
- To make the icing place all the ingredients in the bowl of a food processor and process for about 30 seconds or until light and fluffy.
- Spread the icing on the cake and sprinkle with the crumbled walnuts.