SUGAR FREE CARROT AND BANANA CAKE ( Sekersiz havuc ve muz keki )

 Using the carrots and banana in this recipe, make the texture beautifully moist, at the same time adding natural sweetness.

FOR THE CAKE

• 170 g self raising flour
• 1 tsp baking powder
• 1 level tsp mixed spice
• 200 g carrots, peeled and grated
• 100 g sultanas
• 50 g walnuts or hazelnuts, chopped roughly
• 1 large banana, mashed
• Juice of 1 whole orange
• 120 ml sunflower or olive oil
• 2 eggs beaten

First sift the flour with baking powder and mixed spice. Add the grated carrots, mashed banana, sultanas, walnuts and mix. Add the beaten eggs, oil and orange juice and mix it until well blended. Spoon this mixture into a greased and lined 20 cm cake tin.

Bake at pre-heated oven 180C, 160Fan, 350F for 60 minutes or until the skewer inserted comes out cleanly. Turn the cake out onto a wire rack and let it cool. Rewove the lining paper.

TOPPING

• 2 bananas
• 165 g soft cheese
• 1 tbsp lemon 

Mash one of the bananas and beat in the soft cheese. Spread this mixture on top of the cake. Slice the other banana and toss in the lemon juice to prevent discolouring. Arrange the banana slices round the edge of the cake just before serving.

COOK'S NOTE

I have adopted this cake to microwave and it was good but it is best cooked in conventional oven. I cooked this cake in microwave on full power for 7 minutes and further 2 minutes at 650 Watt.

BANANA,CHOCOLATE CHIP AND HAZELNUT MUFFINS

This  is my friend Lisa's recipe from Canada. They are ready in no time and are  simply delicious.

INGREDIENTS

• 230 g whole wheat flour
• 230 g plain flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 100 g chocolate chips
• 100 g chopped hazelnuts
• 100 g fresh or frozen bananas
• 125 ml milk
• 2 tsp white vinegar
• 50 ml olive oil
• 1 tsp vanilla or rum extract
• 230 g brown sugar
• 2 large eggs

METHOD

Pre heat the oven to 350F, 180C, 160 Fan.

Combine flour, baking powder, baking soda and mix well. Add the hazelnuts and chocolate chips. Set aside.

In a blender, add chopped bananas, eggs, milk, oil, vinegar, vanilla and rum extract. Blend until smooth. Add the liquid mixture to the dry mixture. Mix well until all combined together. Spoon the muffin mixture into the paper cases, bake in the middle shelf for 20-30 minutes.

NOT: I didn't have enough chocolate chips, so used sultanas to make up the amount. I also sprinkled the muffins with sugar and cinnamon mixture just before they went into the oven. I hope you don't mind Lisa, LOL !!!

LISA'S BLOG: www.lisaopolis.wordpress.com

SUGAR PUFFS AND DATE TRIFFLE ( bugday patlagi ve hurmali jole tatlisi )

YOU NEED

• 1 packed of fruit jelly
• 1 large peach
• custard powder
• 6 dates, chopped
• sugar puffs
• hazel nuts, chopped
• cinnamon
• dates for decorating

Make up the jelly according to the packed instructions. Add the diced peach and let it set in the fridge. Make the custard, add the dates. When cool, pour over the jelly. Decorate with sugar puffs, cinnamon, hazel nuts and dates. Serve immediately.

HAZELNUT COOKIES ( FINDIKLI KURABIYE )

These  little cookies are so nice and ready in no time for tea. it is my friend Funda's recipe with hazelnuts and raisins in, but you can use any dried fruit you desire. I also added the rose water which made it lovely and fragrant.

YOU NEED

• 1 cup natural yogurt
• 1 cup sugar
• 2 eggs ( keep one yolk for the top of the cookies )
• Half a cup vegetable oil
• 2 tbls chopped hazelnuts
• 2 tbsp raisins
• 2 tsp cinnamon
• 2tbsp rose water
• 4 cups self raising flour

First mix the sugar and oil well together, add the beaten eggs. Mix  well. Add the hazelnuts, raisins, cinnamon to the flour and mix with all the ingredients into a smooth dough with the rose water. Shape into rounds, brush it with egg yolk and decorate with whole hazelnuts. Cook in pre-heated oven on 175C for 10-15 minutes. Serve warm.