I have a low fat cook book and haven’t really looked at the desserts and cakes in it until today. Today is Banana and Lime Cake and it is currently baking in the oven.
It looks great in their photo so will wait and see what it looks like when it comes out – it’s an odd cake, no butter but 150ml of fromage frais.
It smells good ….. will be back with a photo later.
300g plain flour
1 tsp salt
1.5 tsp baking powder
175g light muscovado sugar
1 tsp lime rind
1 medium egg, beaten
1 medium banana mashed with 1 tbsp lime juice
150ml fromage frais (I used low fat greek yoghurt)
115g icing sugar
102 tsp lime juice
0.5 tsp line rind
Preheat oven to 180c/Gas Mark 4. Grease and line a deep 18cm/7in round cake tin with baking parchment.
Sift flour, salt and baking powder into a bowl and stir in the sugar and lime rind.
Make a well in the centre of the dry ingredients and add the egg, banana, fromage frais and sultanas. Mix well and spoon into tin, smoothing surface.
Bake for 40 to 45 minutes until firm to the touch and when you put a skewer into the middle of the cake it comes out clean. Leave to cool for 10 minutes before turning out onto your wire rack.
To make the topping; sift the icing sugar and mix with the lime juice to form a soft but not too runny icing. Stir in the lime rind and drizzle over the cooled cake letting it run down the sides.
Sprinkle with more lime rind.
Note: please wait until the cake is cooled – otherwise your drizzle will look like mine above!
Source: Practical Low Fat Cookery published by Parragon