From Sainsbury’s
This is a healthier version of traditional passion cake.
Serves: 16
Preparation time: 20 Minutes
Cooking time: 60 Minutes
Ingredients
50g walnuts, chopped
2 small ripe bananas, mashed
50g soft light brown sugar
3 medium eggs, beaten
250g self raising wholemeal flour
1 teaspoon bicarbonate of soda
2 teaspoons baking powder
100ml rapeseed or sunflower oil
175g grated carrot
50g seedless raisins
100g skimmed milk soft cheese
A few drops of vanilla essence
Granulated artificial sweetener, to taste
Method
Preheat the oven to 180°C, 160°C, gas 4. Grease and line a 20.5cm round cake tin.
Mix the walnuts and bananas together in a large bowl. Add the sugar and eggs and mix well.
Sift the flour, bicarbonate of soda and baking powder together, retaining the bran, and add to the banana and nut mixture with the oil. Beat well. Fold in the carrot and raisins.
Place the mixture in the prepared tin. Make a small dip in the centre with the back of a spoon. Bake in the oven for about 1 hour or until it is golden and a skewer inserted in the centre comes out clean. Cool slightly and then transfer to a wire rack to cool completely.
For the filling, beat the soft cheese until smooth. Beat in the vanilla essence and sweetener to taste. Slice the cake in half horizontally and sandwich together with most of the filling. Use the remainder to spread over the top of the cake. Decorate as you wish.
Cook’s tip: It is best kept in the fridge and eaten within three days, or try freezing half, before adding the filling, for a later date