Before there were pancakes there was healthy (ish) pound cake. That is the order of my recent food obsessions. A few weeks ago, I was slightly addicted to whipping up cakes in the Thermomix (or food processor). It’s just a little bit too quick and easy. Mother’s group got one every week for a couple of weeks there.
I made it a bit trickier by taking out a bit of the sugar in an attempt to balance the recipe and not give us all sugar highs but there is no disguising the fact that this is a dense, delicious cake (and I just remembered I still have a piece or two stashed in the freezer – excuse me while I got and fetch a slice).
Now you’ll have to excuse me typing with one hand as I shove coconut and passionfruit pound cake in my mouth with the other hand but I’m pretty good at doing things one-handed now don’t worry. Where was I? Oh yes, this cake is so very easy to make and even easier to eat.
I can also vouch for the fact that it freezes and defrosts perfectly too. I sliced it up into portions, wrapped them in plastic wrap and froze the slices individually for treats but you could just as easily freeze the whole cake if you wanted to make it in advance for an occasion. Or you could skip the freezer all together and just eat it all as soon as the list dribble of icing has settled on top. Enjoy!
- 125g (4oz) butter
- 125g(4oz) coconut oil
- 1 tsp vanilla bean paste
- 1 small banana
- 70g (2oz) raw sugar
- 110g (3.5oz) coconut sugar
- 4 free-range eggs
- 130g (4oz) almond meal
- 1 passionfruit
- 100g (3oz) wholemeal plain flour
- 20g (1oz) desiccated coconut
- 3 tsp baking powder
- Pre-heat the oven to 160C (320F) fan-forced and grease and line a 20cm (9”) round cake tin.
- Place the butter, coconut oil, vanilla, banana and sugars in the bowl of a food processor or Thermomix and whiz them together until they are light and fluffy.
- Scrape down the sides then add the eggs one-at-a-time mixing between each one.
- Scrape down the sides again and add the almond meal, passionfruit, flour, coconut and baking powder and mix just until combined.
- Scrape the batter into the tin and bake for 50 minutes to 1 hour or until a cake tester inserted in the middle comes out clean.
- Leave to rest in the tin for 5 minutes and then transfer to a wire rack to cool completely.
- I iced mine with a simple drizzle made from icing sugar, water and a little bit of passionfruit pulp.
- Ice the cake when it is completely cooled.