This cake is delicious!
Moist, rich, just yummy. And the fact that it is full of fruit and olive oil means you can pretend its healthy.
Recipe from Donna Hay with minor alterations.
3/4 cup dark brown sugar
1/2 cup canned pineapple in chunks
1 cup grated carrot (one fat carrot)
1/4 cup chopped walnuts
1/2 tsp bicarbonate soda
3/4 cup SR flour
1/4 cup shredded coconut
1 tsp ground cinnamon
1 mashed banana
1/2 cup olive oil
2 eggs
Preheat the oven to 160C. Grease and line a 20cm cake pan.
In a bowl mix together the banana, olive oil and eggs. In a large bowl mix all remaining ingredients. Gently stir wet ingredients into dry ingredients. Pour into the prepared pan.
Bake for approx 45 mins until dark golden and springs back to the touch.
Drizzle with a thin icing made from icing sugar and leftover pineapple juice from canned pineapple. Sprinkle with coconut to serve m
Moist, rich, just yummy. And the fact that it is full of fruit and olive oil means you can pretend its healthy.
Recipe from Donna Hay with minor alterations.
3/4 cup dark brown sugar
1/2 cup canned pineapple in chunks
1 cup grated carrot (one fat carrot)
1/4 cup chopped walnuts
1/2 tsp bicarbonate soda
3/4 cup SR flour
1/4 cup shredded coconut
1 tsp ground cinnamon
1 mashed banana
1/2 cup olive oil
2 eggs
Preheat the oven to 160C. Grease and line a 20cm cake pan.
In a bowl mix together the banana, olive oil and eggs. In a large bowl mix all remaining ingredients. Gently stir wet ingredients into dry ingredients. Pour into the prepared pan.
Bake for approx 45 mins until dark golden and springs back to the touch.
Drizzle with a thin icing made from icing sugar and leftover pineapple juice from canned pineapple. Sprinkle with coconut to serve m
