THE DAIRY KITCHEN Pineapple, Banana and Carrot Loaf with Ricotta Frosting
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 1 HR 0 MINS
Sometimes the joy of making a cake is that they don't require beaters, and this easy mix cake is the ticket. The ricotta frosting is topped with crunchy nuts and ginger.
Ingredients1 1/2 cups self-raising flour
1 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
225g can pineapple pieces in juice, drained
1 ripe banana, mashed
1 small carrot, grated
3/4 cup reduced fat smooth ricotta cheese
1/4 cup chopped toasted pecan nuts
1 tablespoon finely chopped glace ginger
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.
Nutrition (per serve)
|Dietry Fibre (g)||1.4|
|Fat Total (g)||8.2|
- 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.