Friday, February 22, 2013
I haven't made a traybake for ages and it's just the right time to find the recipe and go for it!
I wasn't really attracted to this traybake neither by name nor by photo to begin with but after reading through the recipe, then I've found it much more interesting than I firstly thought.. a combination of different fruits called for in the reipe made me convinced that it would be another scrumptious traybake I've ever made..
Imagine eating banana cake..carrot cake..apple cake along with mango as an extra bonus all at once..I promise..this cake won't let you down !
120 g dark brown sugar
175 ml canola oil
250 g self-raising flour
1/4 tsp salt
1 tsp baking soda
1 tsp mixed spice
1 medium apple, grated
100 g carrot, grated
zest 1 lemon
1 small banana, mashed
1 small mango, cut into small dice
For the icing :
175 g icing, sifted
75 g cream cheese
zest 1 lemon plus a squeeze of juice
1. Preheat the oven to 180c. Grease and line a 22 cm square tin with baking parchment. Sift together the flour, baking soda, salt and the mixed spice, set aside.
2. In a mixing bowl, beat the eggs and sugar on high speed until reaches the ribbon stage about 7-8 minutes. Add in the oil and mix, still on high speed, until well combined for 2 minutes. Fold the flour mixture into the batter and gently mix until smooth. Then stir in the carrot, banana, apple, mango and the zest. Pour the mixture into the tin12 and bake in the preheated oven for 40 minutes until toothpick inserted in the center come out clean. Let cool in the tin for 5-10 minutes before transfer to cool completely on a wire rack.
3. To make the icing, beat all ingredients until blended. Spread over the top of the cake and cut into squares.