These small cakes are packed with dense nutrition, fibre, iron from the molasses and flavour. There easy and sweet enough with the dates, banana and molasses, the icing is quark with maple syrup and is truly delicious. I took some to my new gorgeous friend’s Lisa and Adele from the Rancan Sisters they have a brand new boutique fitness studio in Mosman with a killer view up at Bradley’s Head to inspire any workout
3 bananas, mashed
2 carrots, grated
150g butter, melted
2 tablespoons black strap molasses (I use Spiral)
1/2 cup dates fresh or dried
1 teaspoon cardamon powder
1 teaspoon cinnamon
1/2 cup walnuts, chopped finely
2 cups organic wholemeal self raising flour or use plain spelt flour with 1 teaspoon aluminium free baking powder
1/2 cup greek yoghurt ( I use barrambah organic dairy)
1 tub quark (I use paris creek)
3 tablespoons Canadian pure maple syrup
In a mixing bowl put the flour and spices, stir around, in another bowl mash the bananas and add the carrot and whisked eggs.
Put the dates chopped small in with the butter and melt, slowly add the flour and butter mixture and yoghurt hand stirring and mixing well, lastly add the molasses and walnuts and again stir well until you have a thick batter. Spoon into a cupcake tin and bake on 170 for 35 minutes.
When the cakes have cooled take the quark and beat with electric beaters adding the maple syrup until it’s whipped.
Take a spatula and ice the small cakes.