As the name suggests, this snacking cake is for whenever the craving for cake hits, for baking on a whim and consuming casually. Or when you have toddlers; a cake with a simple ingredient list and minimal prep work meaning that very little time passes from the moment you start to the moment they take their first bite.
Ingredients 13
1 cup plain flour
1 tsp ground cinnamon
1 tsp baking powder
3⁄4 tsp bicarbonate soda
1 banana, ripe, mashed
1 egg
2 tbsp melted butter
1⁄4 cup milk
1⁄4 cup maple syrup
1 tsp vanilla extract
2 carrots (medium carrot), finely grated
1⁄4 cup raisin, optional
3⁄4 cup thick greek style yoghurt
1 tbsp maple syrup, extra
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Method 6
Preheat oven to 160C fan forced. Line a lightly greased 20cm tin with non-stick baking paper.
Combine , , , in a medium bowl.
In a seperate bowl whisk , , , , & together. Add banana mixture, & to the flour & mix to combine.
Spoon into tin, smooth top. Bake for 30 minutes, or until tested when inserted with a skewer. Cool completely.
For the icing; while cake is baking place in a sieve lined with kitchen paper. Set aside at room temperature to drain.
Once cake is cool, place in a bowl, Discard paper. Add & mix to combine. Spread over cake & refrigerate for 10 minutes.
Meals with Montie's tips
STORE: in airtight container for 3-4 days.
SWAP: carrots for apple for a simple apple cake.
FREEZE: store cake un-iced between sheets of baking paper for up to 2 months. Thaw in the refrigerator.
