Linda’s fruity traybake
Cuts into 15 pieces
Prep 20 mins plus cooling Cook 40 mins
23p a portion
339 kcals, 16g fat, 4g sat. fat, 33g sugar uniced
175ml veg oil, plus extra for greasing
175g dark muscovado sugar
3 large eggs
1 small ripe banana, mashed
140g grated eating apples
100g grated carrots
1 small mango, peeled & cut into small dice
zest 1 lemon
250g self-raising flour
1 tsp bicarbonate of soda
1 tsp mixed spice
FOR THE ICING
225g icing sugar, sieved
75g passion fruit or lemon curd
75g cream cheese
1 Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm square tin with some baking parchment. Whisk the oil and sugar in a large mixing bowl until light and fluffy. Beat in the eggs, one at a time, followed by the banana.
Stir through the apples, carrots, mango and lemon zest. Combine the flour, bicarb
and mixed spice in another bowl, then fold into the fruity mixture.
2 Pour the mixture into the tin and bake for 40 mins, until a skewer inserted comes out clean. Cool for 10 mins before turning out onto a wire rack.
3 To make the icing, beat together the icing sugar, passion fruit or lemon curd and the cream cheese. Spread over the top of the cake and cut into square pieces to serve.