Creamy Caramel Preztel Cake

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Despite popular believe that refined sugar is the devil, sometimes there isn’t really a suitable substitute (i.e. Icing Sugar). This cake is made with a creamy peanut frosting, that only uses 2 tablespoons of icing sugar - a welcome alternative to similar recipes asking for 2 cups!

INGREDIENTS

  • 2 x Overripe bananas, mashed

  • 2 x Eggs, whisked

  • 1/4 x Cup olive oil

  • 1/4 x Cup pure maple syrup (or honey)

  • 1/6 x Cup milk

  • 1 x Cup almond meal

  • 1 x Teaspoon baking powder

  • 1 x Teaspoon cinnamon

  • 1/2 x Cup natural peanut butter (smooth)

  • 1/2 x Cup cream cheese

  • 2 x Tablespoons icing sugar

  • Pretzels, to decorate

METHOD

  1. Pre-heat oven to 180C/160C fan forced and line a small baking pan with baking paper.

  2. In a medium mixing bowl, mix together the banana, eggs, oil, maple syrup and milk until just combined.

  3. Stir in the almond meal, baking powder and cinnamon. Mix well. Pour into tin and bake for roughly 35 minutes or until firm to touch. Transfer to a cooling rack.

  4. Meanwhile, whisk together the peanut butter, cream cheese and icing sugar until smooth and well combined. Ice cake once cooled and top with pretzels.