It’s hard to imagine that James is almost turning one. It’s a bit of a cliché, but it’s crazy how time flies with a little one. Only a year ago I was very pregnant and still at work (that maternity leave never really happened, because James turned out to be impatient from day one!) and now I have a cute little toddler walking around.
A first birthday asks for cake and I already ordered the prettiest one for his first birthday party. But I really wanted to bake something myself as well and that’s where this little number cake came in.
Number cakes are wildly popular on Instagram and usually consist of a crispy cookie layer, a butter cream frosting and decorations of flowers, fruit and macarons. I wanted something a little more subtle, healthy and less girly for James. With not too sweet (sugar-free) banana bread as a base, an easy cream cheese frosting and fresh fruits decorations. And it turned out to be a huge success.
I’m definitely not a star baker, so if I can make this little cake, you definitely can too. It’s a perfectly moist, light number cake that’s perfect for a birthday breakfast or as a little personal cake for the birthday boy or girl. Of course, you could change the number into a letter or go wild with the toppings. It’s all up to you!
INGREDIENTS
makes 1 little number cake (3-4 persons)
3 bananas
3 eggs
1½ cups or 150g almond flour
2 tsp baking powder
red fruit, for the decorations
extra: greased and lined baking pan (I used a 7.5×11.5 inch or 20x30cm brownie pan)
for the cream cheese frosting:
1/3 cup or 2/3 stick or 75g butter, room temperature
3.5 oz or 100g firm cream cheese
2/3 cup or 75g powdered/icing sugar
extra: mixer + piping bag
DIRECTIONS
Start with the banana bread. Preheat the oven to 375F/180C.
Purée the bananas with a stick blender or fork and mix in the eggs, almond flour and baking powder. Pour this batter into the prepared baking pan and bake for 25-30 minutes, or until the cake is done. Test by inserting a wooden skewer or toothpick: if it comes out clean (without batter), the banana bread is done. Leave to cool completely.
Meanwhile, make the frosting. Using the mixer, whip the butter until creamy and pale. Add the cream cheese and mix until well-blended. Gradually mix in the sugar and mix everything on high until you’ve got a smooth frosting. Scoop into a piping bag and place in the fridge to firm up (preferably) or use straight away.
Cut out two exactly the same-size numbers from the cake.
Pipe little round of frosting on one of the cakes, carefully place the second cake on top and pipe little rounds on the top cake as well. You won’t use all the frosting. Decorate with fresh fruits just before serving.
