Ingredients
·
175g light muscovado sugar
·
175ml sunflower oil
3 large eggs, lightly beaten
·
140g grated carrot (about 3 medium)
·
100g raisins
·
grated zest of 1 large orange·
175g self-raising
flour
·
1 tsp bicarbonate of soda
1 tsp ground cinnamon
·
½ tsp grated nutmeg (freshly grated will give you the best
flavour)
For the frosting
·
175g icing sugar
·
1½-2 tbsp orange juice
Method
1. Preheat the oven to
180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin
with baking parchment. The easiest way to do this is to cut two long strips the
width of the tin and put each strip crossways, covering the base and sides of
the tin, with a double layer in the base.
2. Tip the sugar into
a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a
wooden spoon. Stir in the grated carrots, raisins and orange rind.
3. Mix the flour,
bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the
ingredients – when everything is evenly amalgamated stop mixing. The mixture
will be fairly soft and almost runny.
4. Pour the mixture
into the prepared tin and bake for 40- 45 minutes, until it feels firm and
springy when you press it in the centre. Cool in the tin for 5 minutes, then
turn it out, peel off the paper and cool on a wire rack. (You can freeze the
cake at this point.)
5. Beat together the
frosting ingredients in a small bowl until smooth – you want the icing about as
runny as single cream. Set the cake on a serving plate and boldly drizzle the
icing back and forth in diagonal lines over the top, letting it drip down the
sides.
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