| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Sainsbury’s, Sainsbury8 |
16 |
servings |
INGREDIENTS
| 50 |
g |
Walnuts; chopped (2oz) |
| 2 |
sm |
Ripe banans; mashed |
| 50 |
g |
Soft light brown sugar; (2oz) |
| 3 |
|
Eggs; beaten |
| 250 |
g |
Self raising wholemeal flour; (8oz) |
| 1 |
ts |
Bicarbonte of soda |
| 2 |
ts |
Baking powder |
| 100 |
ml |
Rapeseed or sunflower oil; (3 1/2 fl oz) |
| 175 |
g |
Grated carrot; (6oz) |
| 50 |
g |
Seedless raisins; (2oz) |
| 100 |
g |
Skimmed milk soft cheese; (3 1/2 oz) |
|
|
A few drops of vanilla essence |
|
|
Granulated artificial sweetener; to taste |
INSTRUCTIONS
GENERAL
FOR THE FILLING
Preheat the oven to 180 C/350 F/Gas Mark 4. Grease and line a 20cm (8inch)
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 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 the filling.
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