Zespri Green kiwifruit and banana cake with a hint of lemon
70 min
Serves 10-12
216 Kal
Dessert
INGREDIENTS
3Zespri Green Kiwifruit
150 g plain flour
2 eggs
2 egg whites
40 g chia seeds
2 teaspoons of baking powder
50 g caster sugar
150 g banana (approx. 1 banana)
The grated skin of 1 lemon
The juice of 1/2 lemon
150 ml evaporated milk
40 ml mild olive oil
Salt
1 tablespoon of icing sugar
150 g plain flour
2 eggs
2 egg whites
40 g chia seeds
2 teaspoons of baking powder
50 g caster sugar
150 g banana (approx. 1 banana)
The grated skin of 1 lemon
The juice of 1/2 lemon
150 ml evaporated milk
40 ml mild olive oil
Salt
1 tablespoon of icing sugar
METHOD
- Preheat the oven to 180C
- Grease and line a 20cm (8 inch) loose bottomed cake tin with baking paper
- Put the flour in a bowl along with the baking powder, the chia seeds and a pinch of salt.
- Separately, blend the banana pulp, evaporated milk, oil, lemon juice and grated skin.
- Using a hand mixer, in a separate bowl beat the eggs, egg whites and sugar until frothy and pale.
- Pour the egg mixture and banana mixture into the dry ingredients, folding everything together gently with a metal spoon to keep in as much air as possible
- Pour into the prepared tin and bake in the centre of the oven for around 35 minutes, until the cake is firm to the touch and shrinking back a little from the sides. Test near the end of the cooking time by inserting a clean skewer. If the skewer comes out clean, the cake is cooked. If there is raw mixture on the skewer, return to the oven for another 5 minutes.
- Remove the cake from the oven, let it cool on a wire rack for a few minutes in the tin and then turn out and remove the baking paper.
- While still warm, top with peeled, sliced kiwifruit and sprinkle with icing sugar.