Mary Berrys Sunshine Cake Recipes

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MARY BERRY'S SUNSHINE CAKE



Mary Berry's Sunshine Cake image

Mary Berry's simple sunshine cake is a twist on a carrot cake, with added courgette and banana. Dense and close in texture, it is topped with a light cream cheese frosting and banana slices.

Provided by Mary Berry

Categories     Afternoon Tea, Baking

Number Of Ingredients 1

Banana, Courgette

Steps:

  • Preheat the oven to 180°C/160°C fan/Gas 4. Grease two loose-bottomed 20cm (8in) sandwich cake tins and base line with non-stick baking paper. Measure the flour, sugar and baking powder into a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, mashed banana and courgettes to the eggs and stir. Add these wet ingredients to the dry ingredients and whisk together using an electric whisk until combined. Divide the mixture between the two tins and bake in the oven for 25-30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out on to a wire rack to cool completely. The cakes will shrink back a little when cooling. To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy. Spread half the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange the slices of banana in a spiral pattern. Cut into slices to serve. Mary's tips: Can be made a day ahead and iced on the day of serving. Un-iced cakes can be frozen.

SUNSHINE CAKE



Sunshine cake image

This cake is a joy - banana, courgette and carrot are the hidden gems that children will not realise are there! To give added interest and texture, use fresh or dried banana slices for decoration. This is not a deep cake, as it has a closer texture than a plain sponge.

Provided by Mary Berry

Categories     Cakes and baking

Yield Serves 8

Number Of Ingredients 13

225g/8oz self-raising flour
175g/6oz caster sugar
1 tsp baking powder
4 large free-range eggs
225ml/8fl oz sunflower oil, plus extra for greasing
100g/3½oz carrot, peeled and coarsely grated
100g/3½oz overripe banana, mashed
100g/3½oz courgettes, coarsely grated
75g/2¾oz chewy dried banana slices, broken into pieces
100g/3½oz butter, softened
100g/3½oz full-fat cream cheese
1 tsp vanilla extract
225g/8oz icing sugar

Steps:

  • Preheat the oven to 180C/160C Fan/Gas 4. Grease two loose-bottomed 20cm/8in sandwich cake tins and line the bases with baking paper.
  • Place the flour, sugar and baking powder in a large bowl. Beat the eggs in a separate bowl, then add the oil, carrot, banana and courgettes to the eggs and stir. Add the wet ingredients to the dry ingredients and whisk together using an electric whisk until combined.
  • Divide the mixture between the two tins and bake for 25-30 minutes, or until well risen and lightly golden. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. The cakes will shrink back a little when cooling.
  • To make the icing, place the butter and cream cheese in a large bowl and whisk with an electric whisk until combined. Add the vanilla and half of the icing sugar and whisk again until combined. Add the remaining icing sugar and whisk until light and fluffy.
  • Spread half of the icing over one cake. Sandwich the cakes together, then spread the remaining icing on the top and swirl. Arrange dried banana slices in a ring or spiral pattern on top of the cake. Cut into slices to serve.

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