We love the fresh flower decoration on these cute mini cakes. They're too pretty to eat.......almost!
- 200g Lurpak® Baking
- 270g plain flour
- ½ tsp. grated fresh nutmeg
- ½ tsp. cinnamon powder
- ⅔ tsp. baking powder
- Pinch of salt
- 220g caster sugar
- 2 large eggs
- 70g pecans, roughly chopped, plus extra to top
- 330ml pureed very overripe banana (pulped by hand or use a blender to puree)
- To top:
- 15 whole pecans
- Cream cheese frosting (optional, see separate recipe HERE)
- Seasonal edible flowers (optional, to decorate)
- Banana chips (optional, to decorate)
- Dessicated coconut (optional, to decorate)
Method1 Preheat the oven to 180°C and grease tins generously with Lurpak Baking.
2 Sift together the flours, spices, baking powder and salt.
3 Beat the Lurpak Baking and sugar together in a mixer until light and fluffy, starting on a low speed, gradually increasing to high. Add the eggs and continue to beat on medium speed for two minutes.
4 Slowly add the dry ingredients until it forms a thick, smooth batter, then fold in the nuts and banana pulp, and divide mixture between tins to fill.
5 Scatter the top of each cake with pecans, and bake on the middle shelf for 15 – 20 minutes, or until a skewer comes out clean when inserted in the cake’s centre. Leave in the tins for 10 minutes then turn out onto a wire rack to cool.
6 Pipe a dollop of the frosting on top of the cake (optional), then top the cooled cake with some edible flowers, desiccated coconut, pecans or banana chips.
Click HERE for how to make the frosting
Cook Time25 minutes
Nutrition InformationMakes 15
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Copyright: Square Peg