Carrot And Banana Cake - Judge Halogen Oven Recipe Book

Carrot and banana cake

For the cake
2 large ripe bananas, mashed, using a fork
175ml sunflower oil
150g soft dark brown sugar
4 large eggs, lightly beaten
125g carrots, grated
115g sultanas
115g walnuts, bashed into pieces using a
rolling pin
Zest of 2 oranges
Juice of 1 orange
1 rounded tsp bicarbonate of soda
1 rounded tsp ground cinnamon
300g plain flour
1 Take a square loose bottom Judge square
cake pan and grease with butter and line
with baking parchment and put aside.
2 Place the mashed banana, oil, sugar,
eggs, carrots, sultanas, walnuts and the
juice and zest of the orange into a large
mixing bowl and bring together with a
wooden spoon.
3 Sift the flour, bicarbonate of soda,
cinnamon and the baking powder on top
of the wet ingredients and beat in, using
an electric hand beater until smooth.
4 Pour the mixture into the prepared tin
and place into the halogen oven on the
llower rack and cook for 35 minutes
at 180°C.
For Further recipes please contact our chef Mal on: www.melandmal.com
Horwood Avonmouth Way Bristol BS11 9HX Great Britain
sales@horwood.co.uk www.judgecookware.co.uk Tel: 0117 940 0000
For the icing
150g Philadelphia cream cheese
100g icing sugar, sifted
Zest and juice of 1 lemon
5 Turn the heat down to 160ºC and
continue to bake for a further 30-40
minutes or until the cake is cooked
through. Test by inserting a metal
screwer and if it comes out clean then
the cake is done.
6 Leave to cool slightly in the tin for about
10 minutes then turn out onto a cooling
rack and allow to cool completely.
7 For the icing beat all the ingredients in a
bowl with a wooden spoon and pipe over
the cake.