Instructions: Preheat the oven to 180C (350F) Mash the bananas.

Blend the dates and mandarin peel in a food processor or blender.

Add the cottage cheese and blend until quite smooth.

Beat in 1 egg white at a time.

Add the banana, vanilla essence and chopped walnuts.

Sift the flour and bicarbonate of soda and fold through gently.

Bake in a 20cm ring tin or a deep 20cm fluted cake tin (Bundt pan) for 35-40 minutes.

Variations:
Any fruits can be substituted for the mandarin and banana.

The quantity should be 185g. You can use orange or lemon peel instead of mandarin peel.

To make apricot tea cakes, substitute 185g of apricot pulp for the bananas, and omit the mandarin peel.

Spoon the mixture into paper patty cups. Bake at 180C for 15-20 minutes.

Low-fat, Low-cholesterol, no added sugar or salt, high fibre.

Maxines notes:
I have made this cake with both mandarin peel and also with grated lemon zest. We much prefer the lemony flavour to the cake.

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