Carrot cake & banoffee pie
Hey all, I hope you've had an amazing Christmas. As promised here's the recipes for our Xmas day desserts xxCarrot cake with pineapple frosting6.5 syns per serving. Serves 8Ingredients110g low-fat spread suitable for baking50g light soft brown sugar4 tbsp Silver Spoon Sweetness and Light Brown SweetnerZest of 1 orange1 tsp vanilla extract3 large eggs, beaten110g self-raising flour, sifted½ tsp baking powder2 tsp mixed spice75g carrots, peeled and gratedFor the topping:110g quark3 tbsp artificial sweetner½ tsp vanilla extract¼ tsp ground cinnamon175g pineapple, peeled, cored, thinly sliced and cut into trianglesIcing sugar to dustMethodPreheat your oven to 180°C/160°C Fan/Gas 4. Line an 8in/20cm loose-bottomed cake tin with baking parchment.Put the spread, sugar, sweetener and orange zest in a bowl and mix. Whisk the vanilla into the eggs, then stir into the sugar mixture (don't worry if it looks curdled). Fold in the flour, baking powder, mixed spice and grated carrots.Spoon the cake mixture into the tin and bake for 20 minutes, or until risen and firm to the touch. Turn out and leave to cool.Banoffee pieServes 10.4 syns per servingIngredients60g low fat spread10 reduced fat digestive biscuits2 x 12g sachets powdered gelatine250g quark3 x 175g pots Muller Light Toffee yogurt (or any Free toffee yogurt)1 tbsp sweetener1 tsp vanilla extract2 egg whites*2 bananas2 level tsp cocoa powder, to decorateTip: *Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs.MethodPreheat the oven to 190°C/Fan 170°C/Gas 5 and line a 20cm springform tin with non-stick baking parchment.Melt the spread in a pan over a low heatMeanwhile, put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl. Pour in the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool.While the base is in the oven, dissolve the gelatine in 5 tablespoons of boiling water.Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatine liquid.Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture.Spoon the quark mixture over the biscuit base and smooth the surface with a palette knife. Chill for 4 hours or until set.Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder and slice to serve.