Banana Carrot Almond Popplets

I memorize this recipe by heart. Simple ratio equal amount of eggs, sugar, fat, flour, nuts, carrot and banana. and just whip it out anytime we need a quick dessert for kids school run or visiting friends house. Simple ingredients that can substitute with whatever you have left over in the fridge. The aroma that comes from out from baking this cake is homy and comforting.

INGREDIENTS • 3 medium eggs (~150g) • 175g brown sugar • 175g plain flour • 2 tsp baking powder • 1 tsp salt • 1 tsp baking soda • 175ml sunflower oil • 175g walnut piece • 2 ripe bananas, mashed • 175g grated carrot Serves 8

INSTRUCTIONS 1. Preheat the oven to 170c 2. Grease a 20cm diameter cake tin with removable base 3. Beat the eggs and sugar together until thick. Sift in the flour, baking powder, salt, baking soda. Mix well then add the oil and walnuts, then the banana and carrot. 4. Pour into the tin. Bake for 1 hour or until the skewer comes out clean. 5. Cool on rack for 10 min.