Mini Pear And Carrot Loaves


  1. Preheat oven to 180°C (160°C fan forced). Grease an 8-hole, 1 cup mini loaf tray. Combine the butter, sugar, flour, almond meal, eggs, carrot and pear in a large bowl. Spoon into prepared holes. Level surfaces. Bake for 30 minutes or until a skewer inserted at centres comes out clean. Stand in tray for 5 minutes, then transfer to a wire rack to cool.
  2. Combine icing sugar and lemon juice in a small bowl.
  3. Drizzle cooled cakes with icing. Sprinkle with pistachios or coconut.