Pear and carrot mini loaves with caramel frosting
Pear and carrot mini loaves with caramel frosting
Ingredients
Mini loaves
- 125 grams unsalted butter, melted
- 1 cup brown sugar, firmly packed
- 1 2/3 cups self raising flour
- 1 cup almond meal
- 2 lge eggs, whisked
- 2/3 cup full cream milk
- 70 grams grated carrot
- 1 med pear, peeled cored, finely chopped
- 1/2 orange zest, finely grated, plus juice
Caramel Frosting
- 1/2 cup brown sugar
- 50 grams unsalted butter
- 2 tbsp thickened cream
- 2/3 cup icing sugar
Instructions
Mini Loaves
- Preheat oven to 180°C/160°Fan Forced. Grease 2 6 hole mini loaf trays.
- Combine the butter, sugar flour, almond meal, eggs, carrot, pear, orange zest, orange juice and milk in a large bowl. Spoon batter into prepared loaf tin. Level surface. Bake 30 minutes or until a skewer inserted in the middle comes out clean. Stand in tin for 5 minutes, then turn out onto a cake rack to cool completely.
Caramel Frosting
- In a medium saucepan add the cream, sugar and cream over medium low heat. Cook stirring for 2 minutes, or until butter melts and sugar is dissolved. Increase heat to medium and bring to a boil. Cook stirring for 2 minutes or until sauce thickens. Remove from heat and allow to cool for 10 minutes. Add icing sugar and stir to combine. Allow to cool and the frosting is a spreadable consistency.
