A moist sponge made from banana, apple, carrots and mango, topped with a fruity cream cheese frosting
Prep:20 mins
Cuts into 15 pieces
175ml vegetable oil, plus extra for greasing175g dark muscovado sugar3 large eggs1 small ripe banana, mashed140g grated eating apple100g grated carrot1 small mango, peeled and cut into small dicezest 1 lemon250g self-raising flour1 tsp bicarbonate of soda1 tsp mixed spice
STEP 1Heat oven to 180C/160C fan/gas 4. Grease and line a 22cm square tin with 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 fruit mixture.STEP 2Pour 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.STEP 3To 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.
