Ingredient:
150 ml (1/4 pint) sunflower oil, plus extra for greasing
250 g (8 oz) wholemeal self-raising flour
2 tsp baking powder
150 g (5 oz) light muscovado sugar
60 g (2 oz) walnuts, coarsely chopped
125 g (4 oz) carrots, grated
2 ripe bananas, mashed
2 eggs
1 tbsp milk
Topping
250 g (8 oz) low-fat soft cheese, at room temperature
2 tsp clear honey
1 tsp lemon juice
Chopped walnuts, to decorate
18 cm (7 in) Square cake Tin
Method:
Lightly grease the cake tin and line the bottom with baking parchment.
Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
Bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin.
Leave the cake to cool in the tin for a few minutes. Turn out to a wire rack, peel off the lining paper, and leave to cool completely.
Make the topping: mix together the cheese, honey, and lemon juice. Spread on top of the cake and sprinkle the walnuts over the top. Store the cake in the refrigerator until ready to serve.
150 ml (1/4 pint) sunflower oil, plus extra for greasing
250 g (8 oz) wholemeal self-raising flour
2 tsp baking powder
150 g (5 oz) light muscovado sugar
60 g (2 oz) walnuts, coarsely chopped
125 g (4 oz) carrots, grated
2 ripe bananas, mashed
2 eggs
1 tbsp milk
Topping
250 g (8 oz) low-fat soft cheese, at room temperature
2 tsp clear honey
1 tsp lemon juice
Chopped walnuts, to decorate
18 cm (7 in) Square cake Tin
Method:
Lightly grease the cake tin and line the bottom with baking parchment.
Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
Bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the sides of the tin.
Leave the cake to cool in the tin for a few minutes. Turn out to a wire rack, peel off the lining paper, and leave to cool completely.
Make the topping: mix together the cheese, honey, and lemon juice. Spread on top of the cake and sprinkle the walnuts over the top. Store the cake in the refrigerator until ready to serve.
