Spi ced car­rot cake with maple sy rup

Serves 15 Ready in 1 hr 20 min

Essentials (South Africa) - - FOOD | SWEET TREATS -

250ml vegetable oil

4 eggs

400g mus­co­v­ado sugar 300g self-rais­ing flour

2 tsp ground cin­na­mon

1 tsp ground all­spice

60g pecans, chopped 200g canned pineap­ple chunks, drained

For the top­ping

30g mar­garine or but­ter spread 125g ic­ing sugar, sieved

½ tsp vanilla bean paste Finely grated zest of 1 or­ange 2 tbsp maple syrup 1 Heat oven to 180°C. Pour the oil into a large mix­ing bowl with the eggs and sugar. Whisk to­gether for a few min. Sieve in the flour, cin­na­mon and all­spice. Add the pecans

and pineap­ple and fold ev­ery­thing to­gether.

2 Spoon into a 18 x 28cm tin lined with bak­ing pa­per and bake for 50-60 min, or un­til a skewer in­serted into the cen­tre of the cake comes out clean. Leave to cool.

3 Mix the spread to­gether with 30g of the ic­ing sugar and the vanilla bean paste, to make an ic­ing. Spread over the top of the cake.

4 Com­bine the re­main­ing ic­ing sugar with just enough wa­ter to make a smooth pip­ing ic­ing. Put into a plas­tic pip­ing bag, snip off the end and driz­zle over the top of the cake. Sprin­kle with or­ange zest and driz­zle over the syrup.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.