I am featuring a number of new cake recipes on TV and I love this one. The photo is the one we made on the show, too hot to remove it completely out of the cake tin as our time is very limited when cooking live. The pretty cake stands that will be featured on my blog over the next few weeks are available at La Coccinella.
The cake is moist, sweet with just natural sugars and the flavor of carrot, oranges and cinnamon are simply divine. You will need:
- 200g self raising flour
- 100g oats
- 1 tablespoon cornflour
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
Mix these 5 ingredients together in a large bowl
- 180g grated carrots
- Grated zest of 2 oranges
Mix these 2 ingredients together in another bowl
- 120ml olive oil
- 200g golden raisins
- 4 eggs
- Juice of 2 oranges
Blend these 4 ingredients together until the mixture is smooth and consistent.
Preheat oven to 160C.
Prepare a 23cm cake dish and grease it if necessary.
Having the ingredients organised in the three bowls, work quickly to put the cake in the preheated oven as skin as the ingredients are mixed together as the raising agents start to activate as soon as they come into contact with the water.
Add the carrot mix to the flour mix and combine making sure that the carrots are covered with the flour. Add the blended liquids. Fold in using a large metal spoon.
Pour the cake batter into the prepared cake tin and bake for 35 minutes without opening the oven. Check with a wooden skewer and if required bake for a further 5 to 10 minutes. Mine was ready in 40 but it depends on your oven and environmental conditions.
For tv , I dusted some icing sugar and used simple decorating accessories but at hime we leave it without, with nit one hint of processed sugar.
A brief absence from my blog due to reorganizing my commitments to devote my new participation in the island’s top rated daytime show and a book to accompany the show. Although our programme is not in English you can watch live every Wednesday afternoon via tv streaming by clicking here.