He is completely hooked on cake. Everything is cake this and cake that. We went to a wedding last weekend and the cake was made up of lots of little cupcakes with magical white sparkly icing. I took one home and we shared it. It was the most deliciously moist chocolate cupcake I have ever eaten.
I don't make sugary chocolate cakes at home because my will power to eat one wee piece doesn't exist, so I try to make healthy,fruity low sugar cake. This way I can eat more!! Right???
So I came up with this recipe today...
Banana and Apricot Cake
160ml milk
2 tsp lemon juice
150g butter, softened
1/2 cup caster sugar
1/4 cup L.S.A mixture. (this a mixture of grounded linseed,almond,sunflower seeds)
2 eggs
2 cups SR flour
1/2 tsp bi-carb soda
1 cup mashed banana
100g chopped dried apricots.
Heat oven to about 180.c
Combine milk and lemon juice. let stand for 10mins.
Cream butter and sugar till light and fluffy.
Add eggs one at a time till just combined.
Transfer mixture to a mixing bowl and add the sifted flour and soda. Add LSA mixture.
Add mashed bananas and apricots.
Add milk mixture.
Stir till mixture is just combined. It might seem a bit of a dry mix but it seems to sort itself out in the oven while cooking.
I used a slice tray to bake my cake as I wanted it to be a slice like looking cake. It's easier to freeze in portions this way.
I think it took about 40mins but check it at 30mins. I like to slightly under cook my cakes, as the heat from the cake will keep cooking it a bit more while its out of the oven and cooling down. I also put a tea towel over the cake while its cooling. I find this helps with the moisture retention.
It was a big hit with my little man. He kept saying with his mouthful " mmmm its good"
Bless his little cotton socks.
