- 175ml vegetable oil, plus extra for greasing
- 175g dark muscovado sugar
- 3 large eggs
- 1 small ripe banana, mashed
Probably the best known, most popular tropical fruit, their name probably derives from the…
- 140g grated eating apple
Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…
- 100g grated carrot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 small mango, peeled and cut into small dice
- zest 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 250g self-raising flour
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 1 tsp mixed spice
For the icing
- 225g icing sugar, sieved
For the icing
- 75g passion fruit or lemon curd
- 75g cream cheese
Heat 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.
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.
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.