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Passion Cake

Yogic.Chef's picture
Ingredients
  Whole wheat flour 9 Ounce (250 Grams)
  Baking powder 2 Teaspoon
  Ground mixed spice 1 Teaspoon
  Ground cinnamon 2 Teaspoon
  Soya flour 3 Tablespoon
  Water 6 Tablespoon
  Soft brown sugar 6 Ounce (175 Grams)
  Pecan nuts/Walnuts 2 Ounce, chopped (50 Grams)
  Ripe banana 1 Large
  Dried figs 2 Ounce, chopped (50 Grams)
  Sultanas 1 Ounce (25 Grams)
  Lime marmalade 1 Tablespoon
  Carrots 5 Ounce, finely grated (150 Grams)
  Oil 6 Fluid Ounce (175 Milliliter)
  Creamed coconut 7 Ounce (200 Grams)
  Hot water 3 Fluid Ounce (75 Milliliter)
  Grated orange rind 1 Teaspoon
  Icing sugar 4 Tablespoon
  Orange juice 3 Tablespoon
  Toasted desiccated coconut 4 Ounce
Directions

Preheat the oven to 190°C/375°F/Gas mark 5.
Grease and base line a 20cm (8in) round cake tin.
Combine the wholewheat flour, baking powder and spices in a large mixing bowl.
Mix the soya flour with the water and stir into the bowl with the sugar and nuts.
Mash the banana and add it with the figs, sultanas, marmalade, carrots and oil.
Mix thoroughly.
Transfer the mixture to the prepared tin and level the top.
Bake in the oven for 40-50 minutes, or until firm to the touch.
Leave to cool in the tin.
Using a round bladed knife, ease the sides of the cake away from the tin, then carefully turn out and peel off the lining paper.
To make the icing, mash the creamed coconut in a bowl with some of the hot water, using a fork, then beat in the orange rind, icing sugar and orange juice with enough hot water to give the mixture a smooth consistency for spreading on the top and sides of the cake.
Sprinkle evenly with the toasted desiccated coconut.

Recipe Summary

Cuisine: 
Indian
Method: 
Baked
Dish: 
Cake
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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