Step 1
Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 20cm (8in) round cake tin with a little Trex, then line with baking paper.

Step 2
Put the Trex, sugar, eggs, vanilla and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.

Step 3
Add the grated carrot, almonds and raisins and fold them in with a large metal spoon. Transfer to the prepared tin and level the surface.

Step 4
Bake on the middle shelf of the oven for one hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 5
To make the frosting, beat the cream cheese and sugar together. Spread over the top of the cake and sprinkle with orange zest and pomegranate seeds.

Passion Cake

Passion Cake

Chilly February is the perfect month for Passion Cake. And remember — Valentine’s Day is on the 14th!

10

Serves: 10

60
MINS

Bake Time: 60 mins

Suitable for home freezing

Suitable for vegetarians

INGREDIENTS

A little Trex, for greasing
150g6oz Trex, at room temperature
150g6oz Light muscovado sugar
33 Large eggs
½ tsp½ tsp Vanilla extract
Finely grated zest of 1 orange
200g7oz Plain flour
¼ tsp¼ tsp Salt
3/4 tsp3/4 tsp Baking powder
3/4 tsp3/4 tsp Bicarbonate of soda
½ tsp½ tsp Ground cinnamon
225g8oz Grated carrot
50g2oz Ground almonds
75g3oz Raisins

Frosting

200g7oz Cream cheese
100g4oz Icing sugar
Finely grated orange zest
Pomegranate seeds (optional)

METHOD

Step 1
Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 20cm (8in) round cake tin with a little Trex, then line with baking paper.

Step 2
Put the Trex, sugar, eggs, vanilla and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.

Step 3
Add the grated carrot, almonds and raisins and fold them in with a large metal spoon. Transfer to the prepared tin and level the surface.

Step 4
Bake on the middle shelf of the oven for one hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Step 5
To make the frosting, beat the cream cheese and sugar together. Spread over the top of the cake and sprinkle with orange zest and pomegranate seeds.

BAKE MODE

WHY NOT TRY ...