Car­rot and cherry cake

Irish Examiner - Weekend - - Food -

200g of self-rais­ing flour 1½ tsp of bak­ing pow­der 2 tsp of ground cin­na­mon 230g of golden caster sugar 40g of al­monds, roughly chopped 40g of dried apri­cots 70g of frozen cher­ries 225 mls of olive oil 225g of car­rots grated 3 eggs, lightly beaten

To dec­o­rate

250g of cream cheese 40g of soft but­ter 240g of ic­ing sugar the zest of 2 or­anges a small hand­ful of co­conut flakes, lightly toasted Heat your oven to 180 de­grees and line a 6 inch round spring­form or loose based tin with bak­ing parch­ment.

Sift flour, bak­ing pow­der and cin­na­mon into a bowl and stir in sugar, al­monds, apri­cots and half of the cher­ries.

Add the oil and grated car­rot and stir un­til com­bined.

Add the eggs one at a time and stir. Fi­nally add the vanilla essence and stir once more un­til a bat­ter is formed.

Pour the mix­ture into your tin and spread it evenly sprin­kle with the rest of the cher­ries. Bake for 1¼ hours or un­til a skewer comes out clean. Al­low to cool in the tin.

To make the ic­ing whisk the cream cheese, but­ter, ic­ing sugar and zest un­til air is added an it in­creases a lit­tle in vol­ume.

Once com­pletely cool turn the cake out onto a plate and cut it into three discs. Layer them back to­gether with a thin layer of ic­ing. Spread the rest over the ex­te­riour of the cake and sprin­kle with the toasted co­conut flakes.

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