Banana-Blueberry Cakes with Avocado Frosting

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Avocado is a superfood. Blueberries are a superfood. Banana and apple have always been drilled into us as part of a healthy diet. The result? Not so guilty pleasure! And it looks pretty too 🙂

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If you haven’t made many mini cakes, I would recommend you try it! It’s quite easy to get hooked, I already made some carrot and boysenberry ones previously. All you need to so is bake one sheet cake and cut afterwards. You end up with some off cuts but they never seem to go to waste 😉

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For once I went to town on the picture-taking. I hope they give a good idea of how I piped the frosting etc.

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Some of you may have worked with stevia before and be quite familiar with it. If you haven’t, and don’t have any in your wonderful kitchen haven, then you can use some honey and/or icing sugar to sweeten the avocado frosting.

 

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Aren’t edible flowers amazing, may I add……? Thumbs up nature. I also made some smaller ones without the flowers:

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They were just as delicious but they just have another look.

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Now that I have spammed you, I shall get onto the recipe!

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Blueberry-Banana Mini Cakes with Avocado Frosting
Ingredients:
Banana-Apple Cake:
3/4 cup white flour
3/4 cup wheat flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg
1 small banana, mashed
1 apple, grated finely
3 Tbsp vegetable oil
1/2 cup water
Avocado frosting:
1 avocado
Dash lemon juice
1 tsp stevia (ground leaf), or to taste
To decorate:
1 small punnet blueberries (only a handful really)
Edible flowers
Desiccated coconut

Instructions:
Preheat the oven to 180 degrees Celsius and line a 20cm square cake tin.

In a large bowl, mix together the flours, sugar, baking soda and baking powder. In another bowl, mix the egg, banana, apple and vegetable oil. Fold the wet ingredients into the dry and add the water a bit at a time until you have a thick but pourable batter. Pour into the tin and bake for about 20 minutes, until a skewer comes out pretty much clean when inserted into the middle. Leave the cake to cool.

Take out of the tin and cut into the desired shapes you have in mind. As you can see, I make three larger cakes (about 10cm diameter and four little ones (about 4cm diameter).

Make the frosting; either use a little blender to blend the avocado, lemon juice and stevia or pass the avocado through a sieve until there are no lumps, and then add the lemon juice and stevia. Mix until combined. Spoon the frosting into a piping bag or plastic bag and snip the corner (Note: I found it best to have all the pieces of cake arranged on a tray and to ice each one, then decorate and decide which to put as the top/bottom after).

Now arrange the blueberries as the filling (on the larger cakes) and on top, followed by the edible flowers and sprinkle with the coconut. Place the top layers on the bottom layers and plate up if you are serving to a group. Or maybe you just want to impress yourself, go ahead!

Enjoy. Please. The frosting isn’t as good the next day, but the cake lasts amazingly, it’s just as good on the 3rd day as the 1st. I blame the fruity goodness.


H
ave a good week everyone 🙂

 

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