My daughter absolutely loves sultanas, raisins and raisin toast. I was considering making her a loaf of homemade raisin toast, but that seemed like too much work – so I quickly knocked up this yummy cake instead! Pretty lazy, I know. But I’ll get around to the home baked bread one day.
If you’re a regular reader, you’ll know I’m quite bad (OK, terrible) at decorating cakes. No, I’m not going to link to previous embarrassing attempts, I’m feeling a little sensitive today. What can I say? Craft just isn’t one of my strong points.
That’s why when I received a cake decorating kit from Queen it felt like a rescue boat. A life-jacket for baking, if you will. And when the next day I received some very cute animal shaped silicon moulds from Wiltshire, it felt like someone was sending me a sign. So with both powers combined, it was just the confidence boost I needed to try my hand at decorating again!
Silicon moulds are an absolute dream to bake with – the cakes just pop on out. Such a change from the messy disasters from my other tin moulds that are shaped like a fish and a bear (so cute, but they never work!). Yes, it’s probably me, but let’s move on.
I was actually really excited when using the coloured writing gel tubes – some of them even have glitter – eek! I tried to use them sparingly, as this recipe was created as a special treat for kids and I didn’t want to push the sugar level over the top. As you can see, a little goes a long way to bringing the cakes to life, so cute.
My little taste tester shovelled them down with determination! It was another win for Mummy :)
I hope your little ones like these too (by the way, they’re also great for grown ups) and the recipe works well both as a whole cake and small cakes or muffins. I have stated in the recipe below how to make each version.
Are you any good at decorating cakes? Or do you like the convenience of magic pens, like me?
This recipe is proudly sponsored by Vitasoy. For more great soy recipes (including loads by me!) visit www.soy.com.au.
Fig & Cherry received the silicon baking moulds with compliments of Wiltshire via The Image Bureau (thanks Colleen!) and the cake decorating equipment with compliments of Queen via Beyond The Square (thanks Jessica!)
Banana and raisin cake
makes 1 cake or 10 smaller cakes/muffins
- 2 cups (300g) plain flour
- 1 tablespoon baking powder
- 1 cup (220g) caster sugar
- 2 large eggs
- 1/4 cup (60ml) macadamia oil*
- 1 cup (250ml) Vitasoy Original soymilk (or regular cows milk)
- 2 teaspoons pure vanilla extract
- 1 cup mashed banana (about 2 medium bananas)
- 3/4 cup (135g) raisins
1. Preheat the oven to 180C and grease and line a 20cm springform cake tin (or 12 hole muffin tin). Sift the flour and baking powder into a large bowl.
2. Add the sugar, eggs, oil, soy milk and vanilla and whisk until well combined. Fold in the banana and raisins.
3. Pour the cake batter into the prepared cake tin and bake for 40-45 mins until a skewer inserted comes out clean. If baking muffins, cook for 30 minutes only. Allow to cool slightly in the tin before transferring to a wire rack to cool completely.
*Any mild flavoured oil such as canola or sunflower can be substituted for the macadamia oil if unavailable.