Tropical cake – it’s delicious with a nice little taste of summer, refined sugar-free cake that’s perfect for dessert or special occasions.
From a young age, my big boy has loved helping me in the kitchen.
When he was really little, the second he heard the mixer or the Thermomix going he’d come running asking to be picked up to have a peek.
Actually it’s one concern I had about getting the Thermomix was not showing him how to cook/bake without the aid of a big machine.
But last year he requested a hand mixer for Christmas so I think I’m still doing ok when it comes to inspiring his love of cooking.
It definitely makes life easier though and I end up making things from scratch a lot more than I used to.
I wrote a post just for you if you’re wondering ‘should I buy a Thermomix?’
This tropical cake he helped me with is not only delicious and a nice little taste of summer in the cold weather, but it’s refined sugar-free and has some added goodies like macadamia meal and carrots.
You could ice it with buttercream (it would go very nicely) but I whipped up some cream with a little bit of natural yoghurt, vanilla and passionfruit (a bit like yoghurt cream that tops my brown sugar pavlova).
I think the kids liked the ‘icing’ better than the cake this time – I was team cake. Enjoy!
A little hint: make sure you grease and line the cake tin well before pouring in the batter.
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- 125g (4oz) butter
- 125g(4oz) coconut oil
- 1 tsp vanilla bean paste
- 2 medium bananas
- 180g (6oz) coconut sugar
- 2 small carrots, ends trimmed and chopped into chunks
- 4 free-range eggs
- 130g (4oz) macadamia meal (or almond meal)
- 1 passionfruit
- 100g (3oz) wholemeal plain flour
- 60g (2oz) desiccated coconut
- 3 tsp baking powder
- 2 tsp cinnamon powder
- 1 tsp ginger 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 sugar in the bowl of a food processor or Thermomix and whiz them together until they are light and fluffy.
- Scrape down the sides and add the carrots then blitz until they are shredded.
- Scrape down the sides then add the eggs one-at-a-time mixing between each one.
- Scrape down the sides again and add the macadamia meal, passionfruit, flour, coconut, baking powder, cinnamon and ginger 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 about a cup of whipped cream mixed with 4 tbsp plain natural yoghurt, a teaspoon of vanilla bean paste and extra passionfruit pulp.