I haven’t posted for ages. There are a few cakes to share with you so here’s one I made this weekend. It doesn’t look much, but it is lovely, I promise. Mr McGregor complains that he doesn’t like ‘carrot cake’, but he has seen this one off. This is a modified version of Harry Eastwood’s Orange and Saffron Sand Cake from her wonderful book: Red Velvet Chocolate Heartache.
50g caster sugar
2 large eggs
200g ground almonds
100g plain flour (you can substitute polenta for a gluten free cake)
2 tsp baking powder
pinch of saffron strands
zest of 2 oranges
200g peeled carrots, grated
juice of 1 orange
- Preheat oven to 180/160fan/gas 4. Grease and line a 21cm round loose bottomed cake tin
- Beat sugar and eggs until light and fluffy (about 3 minutes). Mix in ground almonds, flour, baking powder, saffron, orange zest and carrots
- Put into the baking tin and cover with foil. Bake on a rack at the bottom of the oven for 70-75 minutes
- When cooked, prick the top of the cake with a skewer and pour over the juice of one of the oranges. Eat the rest of the other orange. Allow to cool on a rack.