THE DAIRY KITCHEN
Pineapple, Banana and Carrot Loaf with Ricotta Frosting
By THE DAIRY KITCHEN
Serves
12
Difficulty
Easy
Preparation
15 MINS
Cooking
1 HR 0 MINS
A comforting cake, that comes together without beaters! The ricotta frosting is topped with crunchy nuts and ginger.
Ingredients
1 1/2 cups self-raising flour1 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon baking powder
1/2 cup caster sugar
1/2 cup vanilla yoghurt
2 tablespoons vegetable oil
2 eggs
225g can pineapple pieces in juice, drained
1 ripe banana, mashed
1 small carrot, grated
3/4 cup smooth ricotta cheese
1/4 cup chopped toasted pecan nuts
1 tablespoon finely chopped glace ginger
Handy Tips
This loaf will keep for 2-3 days in an airtight container. It is better to ice the loaf just before serving, or if preferred, spread each slice with ricotta and sprinkle with pecans and ginger.
Method
- Sift flour, spices and baking powder into a large bowl and stir in sugar.
- Whisk yoghurt, oil and eggs together and stir into the dry ingredients, taking care not to overmix. Fold through the fruit and carrot.
- Spoon the mixture into a baking paper lined 20cm loaf tin and bake at 170°C for 60-65 minutes, or until cooked through when tested with a skewer. Cool in tin for 10 minutes before turning onto a wire rack to cool completely.
- Just prior to serving spread the loaf with ricotta and sprinkle with pecans and glace ginger.
