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Рецепт Moist Mandarin And Banana Cake

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Ингредиенты

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Инструкции

  1. Preheat the oven to 180C (350F) Mash the bananas.
  2. Blend the dates and mandarin peel in a food processor or possibly blender.
  3. Add in the cottage cheese and blend till quite smooth.
  4. Beat in 1 egg white at a time.
  5. Add in the banana, vanilla essence and minced walnuts.
  6. Sift the flour and bicarbonate of soda and fold through gently.
  7. Bake in a 20cm ring tin or possibly a deep 20cm fluted cake tin (Bundt pan) for 35-40 min.
  8. Variations:Any fruits can be substituted for the mandarin and banana.
  9. The quantity should be 185g. You can use orange or possibly lemon peel instead of mandarin peel.
  10. To make apricot tea cakes, substitute 185g of apricot pulp for the bananas, and omit the mandarin peel.
  11. Spoon the mix into paper patty c.. Bake at 180C for 15-20 min.
  12. Low-fat, Low-cholesterol, no added sugar or possibly salt, high fibre.
  13. Maxine's notes:I have made this cake with both mandarin peel and also with grated lemon zest. We much prefer the lemony flavour to the cake.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 442g
Calories 422  
Calories from Fat 71 17%
Total Fat 8.35g 10%
Saturated Fat 1.96g 8%
Trans Fat 0.0g  
Cholesterol 13mg 4%
Sodium 1674mg 70%
Potassium 1215mg 35%
Total Carbs 75.08g 20%
Dietary Fiber 8.3g 28%
Sugars 42.31g 28%
Protein 19.08g 31%
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