My friend Miss Sydney (actually she’s Mrs Sydney now) obviously lives in Sydney. She used to live in Brisbane and I do make an effort to convince her to return but to no avail. Recently she celebrated her 30th Birthday but sadly I wasn’t able to make it down for the occasion.
As luck would have it, two weeks later she messaged me one Wednesday night saying she would be up in Brisbane the following day and was I free. She could only do before or after work hours (mid-week nights are a bit tricky here for obvious reasons) and neither of us was busy Friday morning (that’s if you don’t count getting Ollie ready for daycare as busy – my skills have room for improvement!) so a breakfast date it was to be.
Ollie and I used it as an excuse for a teeny tiny Birthday celebration and on Thursday afternoon whipped up this tropical cake to honour the occasion. I’m not kidding when I say he helped. He loves sitting up with me and watching the mixer and seeing what’s going on and of course I love that he’s interested. If he’s not in the kitchen and he hears the mixer or Thermomix or me doing anything in the kitchen he comes running and wants to be lifted up to have a peek.
It also means he’s not keen to miss out when it comes time for serving the goods that he had a hand in creating which I guess is fair enough. It makes me a lot more creative with my baking and this tropical cake 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 Ollie may have liked the ‘icing’ better than the cake this time – I was team cake. Enjoy!
What about you? Do you try to convince your interstate friends to move back near you?
- 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.