Preheat the oven to 170?. Have ready 5 silicon bar molds or bar tins. You can use standard muffin or cupcake tins if you don’t have bar tins. If not using silicon molds, spray each tin with a little oil spray and line with a strip of non-stick baking paper to run along the base and up the sides. This will help you ease them out of the molds. Set aside.
Blend all the ingredients together in the bowl of a mixer or in a food processor. Yep, that’s pretty much it.
Divide the batter between the bar molds. Bake for about 20 minutes until risen, and cooked through. Transfer the molds to a wire rack and leave to cool slightly before turning out of the molds. Serve slightly warmed, or at room temperature.
Store leftover cakes in an airtight container in the refrigerator. They will keep for a few days.
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