Ingredients
140g self-raising
flour, sieved
·
2 tsp ground cinnamon
·
2 large egg
100g sultana
To serve
·
drizzle of agave syrup
Method
1.
Preheat the oven to 180C/ 160C fan/ Gas mark 4. Grease and line
an 18cm round cake tin with baking parchment. Set aside 12 pecans and roughly
chop the rest.
2.
In a large bowl, mix together the flour, cinnamon, bicarbonate
of soda, xylitol and chopped pecans.
3.
In a separate bowl or jug, beat the eggs and rapeseed oil
together. Pour into the flour mixture and stir until combined. Stir through the
carrot and sultanas. Spoon into the lined tin, smooth the surface and press
whole pecans to form a circle around the edge.
4.
Cook for 1 hour - 1 hour 10 mins until the top feels springy to
the touch and a skewer inserted into the cake comes out clean. Check after 50
mins, if the cake is becoming too dark, cover loosely with foil. Cool on a wire
rack for 10 minutes, then turn out and allow to cool. Serve slightly warm or
cold. This cake keeps for up to five days in a tin. Before serving, drizzle
with agave syrup if you have a sweet tooth.
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