Preparation time is 10minutes
Cook time is 1hours
Total time is 1hours 10minutes
Serve is for 14 people
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Difficulty level: 2 out of 4
10 Ingredients
Topping
- 150grams low-fat cream cheese
- 2tablespoons lemon curd
- 175grams dried apricots, roughly chopped
- 1/2 cup water
- 1 egg
- 2tablespoons clear honey
- 100grams walnuts, roughly chopped
- 500grams bananas, ripe, mashed
- 1 large carrot, about 125 g, grated
- 225grams self-raising flour, sifted
Nutrition per serving
886kJ / 211Cal
886 Kilojoules or 211 Calories
10% of daily energy intake*
Protein
4.7grams
Fat
7.0grams
Carbs
31.6grams
Sugars
17.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Grease and line a 1 kg loaf tin. Place the apricots in a small saucepan with the measurement water, bring to the boil, then reduce the heat and simmer for 10 minutes. Transfer to a blender or food processor and blend to form a thick purée.
Step 2 of 4
Put all the remaining cake ingredients in a large bowl and add the apricot purée. Mix well, then spoon into the tin.
Step 3 of 4
Bake in a preheated oven, 180°C, Gas Mark 4, for 1½ hours or until a skewer inserted in the middle comes out clean. Turn out on to a wire rack to cool.
Step 4 of 4
Beat together the cream cheese and lemon curd in a bowl, then spread over the top of the cooled loaf. Serve cut into 14 slices.
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