Tropical cake - it's delicious with a nice little taste of summer, refined sugar-free cake that's perfect for dessert or special occasions.
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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.
Recipe
Tropical cake
Ingredients
- 125 g 4oz butter
- 125 g 4oz coconut oil
- 1 teaspoon vanilla bean paste
- 2 medium bananas
- 180 g 6oz coconut sugar
- 2 small carrots ends trimmed and chopped into chunks
- 4 free-range eggs
- 130 g 4oz macadamia meal (or almond meal)
- 1 passionfruit
- 100 g 3oz wholemeal plain flour
- 60 g 2oz desiccated coconut
- 3 teaspoon baking powder
- 2 teaspoon cinnamon powder
- 1 teaspoon ginger powder
Instructions
- 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 tablespoon plain natural yoghurt, a teaspoon of vanilla bean paste and extra passionfruit pulp.
Mrs Sydney says
So pretty and yummy too! x
Claire says
Glad you liked it! x
Elizabeth says
What a delicious looking cake Claire, only being back on the Gold Coast for 2.5 years from Sydney... My friends are finally coming to visit!!! I think it might be all the short sleeve shirt and summer dress pics I post on Facebook during winter as they are all coming in July and August :-) Liz xx
Claire says
haha yes I'd be visiting the GC from Sydney around that time of year too! x
Hotly Spiced says
Is this the friend who was having the birthday lunch at Chiswick? You missed a good lunch. Great that you could catch up to celebrate with her and you made a beautiful cake. I remember the days of having little hands helping me! You've got some beautiful ingredients in this cake xx
Claire says
It is indeed Charlie good memory! I hope I always have some little hands helping me (even when they get bigger!) x
Maureen | Orgasmic Chef says
I like Diane's jam idea but I can't take my eyes off this cake. What a gem and I think it's cute that Ollie wants help (or watch).
I hope you're staying well and getting enough rest.
Claire says
Well right now I'm lying on the couch in the middle of the day so yep definitely resting but resting because I have a daycare cold. He's such a good helper!
Jessica @ Sweetest Menu says
This cake looks lovely! I'm a new reader of your blog, looking forward to exploring more of your delicious recipes! :)
Claire says
Welcome Jessica!
Diane Jogia says
Cumquat jam tip (from my sister) - cook the fruit and water overnight in the slow cooker - no need to watch and stir. Next morning (or whenever you are ready) put the fruit into a large saucepan, bring to the boil, add sugar and lemon juice, and cook/test as usual. I made jam this morning like this and it takes a bit more of the time stress out of the process. Learning something every day...... I am heading up to Townsville on Friday; looking forward to a couple of weeks in the warm :)
Claire says
What a great idea Diane! I will definitely try that next time. Strawberries are coming down in price so I think it will be jam time soon.