200g/1 scant cup mascapone cheese or quark (german low fat soft cheese)
1/3scant cup icing sugar
juice of 1 lemon
grated rind of 1 orange
Grease a medium sized deep square cake tin. Preheat the oven to 180c/gas mark 4. Using an electric whisk cream the butter, sugar & lemon rind together until fluffy. Whisk in the eggs.
Sieve the flour, baking powder & nutmeg into the butter mixture & fold in. Then add the carrots, banana, chopped nuts, vanilla essence & milk.
Spoon the mixture into the cake tin & level. Bake for about an hour until the top of the cake is springy to the touch. Turn the tin upside down & leave for 30mins. Then turn onto a wire rack. Once cold cut cake in half.
For the frosting. Cream the cheese, icing sugar, lemon juice & orange rind. Use half the frosting to sandwich the cake together. Then spread the remaining frosting on the top. Decorate with the walnut halves & candid peel.
Tip do not mash the banana until ready to use to avoid it turning black
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