Kiwi and banana cake with a hint of lemon
If you fancy making a tasty cake packed full of healthy ingredients then give this a kiwi and banana cake recipe a try.
Replacing butter with a little olive oil, it includes nutritious ingredients such as chia seeds and kiwifruit that give a refreshing and original twist.
Serves: 10-12 people
Preparation time: 1 hour + 10 min
- 3 Zespri Green kiwifruit
- 150 g plain flour
- 2 eggs
- 2 egg whites
- 40 g chia seeds
- 2 teaspoons of baking powder
- 50 g caster sugar
- 150 g banana (approx. 1 banana), peeled and mashed
- The grated skin of 1 lemon
- The juice of 1/2 lemon
- 150 ml evaporated milk
- 40 ml mild olive oil
- 1 tablespoon of icing sugar
Preheat the oven to 180C
Grease and line a 20cm (8 inch) loose bottomed cake tin with baking paper
Put the flour in a bowl along with the baking powder, the chia seeds and a pinch of salt.
Separately, blend the mashed banana, evaporated milk, oil, lemon juice and zest.
Using a hand mixer, in a separate bowl beat the eggs, egg whites and sugar until frothy and pale.
Pour the egg mixture and banana mixture into the dry ingredients, folding everything together gently with a metal spoon to keep in as much air as possible.
Pour into the prepared tin and bake in the centre of the oven for around 35 minutes, until the cake is firm to the touch and shrinking back a little from the sides. Test near the end of the cooking time by inserting a clean skewer. If the skewer comes out clean, the cake is cooked. If there is raw mixture on the skewer, return to the oven for another 5 minutes.
Remove the cake from the oven, let it cool on a wire rack for a few minutes in the tin and then turn out and remove the baking paper.
While still warm, top with peeled, sliced kiwifruit and sprinkle with icing sugar.
Recipe courtesy of: Zespri Kiwi – www.zespri.eu
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