Passion fruit cake
Ingredients
- A little TREX for greasing
- 150g TREX at room temperature
- 150g Light muscovado sugar
- 3 Large eggs
- ½tsp Vanilla extract
- Zest of 1 orange
- 200g Plain flour
- ¼tsp Salt
- ¾tsp Baking powder
- ¾tsp Bicarbonate of soda
- ½tsp Ground cinnamon
- 225g Carrots grated
- 50g Ground almonds
- 75g Raisins
For the frosting
- 200g Cream cheese
- 100g Icing sugar
- Zest of 1 orange
- 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.
