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Low-Fat Date and Banana Cake |
by: Michael Traub (traub@btcs.bt.co.uk)
Ingredients:
- Wholemeal flour - 2/3 lb
- Baking powder - 2 tbsp
- Dates, pitted - 6
- Date syrup - 2 tbsp
- Barley malt extract - 1 tbsp
- Bananas - 3
- Vanilla essence - 3 tsp
- Soya milk - 1/8 pt
- Water - 1/8 pt
- Apple sauce - 1/4 lb
- Whole almonds to garnish - 1 doz.
Method:
Mix the flour and baking powder together. Cut the dates up with a pair of scissors and add to the flour. Put the bananas, the date syrup, malt extract, apple sauce, vanilla essence, water and soya milk in a blender and blend for about twenty seconds. You don't really want the bananas to be totally pulverised, a few little chunks are nice. Mix the liquid and dry ingredients together. Place in a 6 inch baking tin, which has been previously coated with non-fat spray and dusted with flour. Optionally place a few almonds on top of the cake for decoration. Spray the top of the cake with a little soya milk or oil (optional, though the cake gets quite crusty without it). Bake in an oven at about 170 deg C/ 340 deg F for approximately an hour or until a knife comes out clean. This makes quite a substantial cake. To make a lighter cake use a flour with less bran in it and use concentrated apple juice as a sweetener instead of barley malt extract.
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