The Rocklea markets have reopened for the first time since the Queensland floods and I am able to purchase lovely fruits and vegetables once again. The price of fruits and vegetables in the supermarkets has been exorbitant, eg $10 a kg for tomatoes, where as when I went to the markets yesterday they were selling better looking tomatoes for 99c a kg, makes me wonder how the supermarkets can justify that kind of price.
They were selling huge bags of banana's for $1 and fresh figs for only $5 a kilo so I ended up with a surplus.
This cake is really moist and fudgey. I like to eat it warm but it also keeps well in the fridge.
You'll need;
3 Ripe bananas - mashed
3 ripe Figs - mashed (you can leave these out)
3/4 cup brown sugar
2 cups self raising flour
1/3 cup of plain flour
2 eggs worth of no egg replacer
1 tsp cinnamon
1 tsp vanilla essence
2/3 cup soy milk
I also added a handful each of chopped dates and walnuts that I had left over from making my christmas cake.
Preheat your oven to 180 degrees celsius
Cream sugar, bananas and figs until creamy then add egg substitute and mix until just combined.
Stir in half of the flour and the cinnamon until combined, add soy milk hen stir in the remaining flour and vanilla essence.
Place into a greased loaf tin and bake for 40 minutes or until a skewer comes out clean.
Allow to cool completely before icing.
For icing you'll need
1 passionfruit
1/2 a tub of vegan cream cheese
1/3 cup of icing sugar
Combine ingredients until smooth and creamy then pour over cake, if the icing seems too runny add more icing sugar or chill for one hour before icing your cake.
No comments:
Post a Comment