- 225g/8oz self-raising flour
- 1/2tsp baking powder
- 1/2 tsp salt
- 1 tsp of ground cinnamon (I added a bit more than this, just do it to taste)
- 5 tsp of vegetable oil (I recommend rapeseed oil, for baking, I used olive oil here, but have used rs oil before and prefer the texture it gives to the flavour)
- grated zest of one orange
- 4 tbsp of juice (use the same orange and just chuck in all the juice, add a bit more flour if this makes the mix runny, MOAR ORANGE is better for this recipe)
- 140g/5oz light muscovado sugar
- 140g/5oz grated carrot
- 1 medium apple, cored and grated (life is too short to peel things, give it a wash so you don't get pesticides in your lovely cake)
- 85g/3oz of raisins (I put really brilliant Sainsbury's taste the difference ones in and could really… well, taste the difference._
- 50g/2oz of Pumpkin seeds
- icing sugar, for dusting
It’s based on a recipe from Good Food’s 101 Cakes and Bakes, and serves 12.
Ingredients:
Nutrition info:
per serving (12 per cake) 207 kcal’s, 3g protein, 36g carbs, 7g fat, 1g saturates, 1g fibre, 13g added sugar, 0.47g salt
Directions:
Stick your oven on to 180’c/Gas 4/fan over 160’c and grease a 20cm/8″ round tin.
Grate and prep all of the veg/fruit things
Mix the flour, baking power, salt and cinnamon together in your main mixing bowl
In another littler bowl/mug/jug mix together the oil, orange juice and sugar (this may not be the most attractive thing ever. Unless you like gloop)
Add that mixture, plus the grated carrot, apple, orange zest, raisins and pumpkin seeds to your big bowl
mix well together, add a bit of flour if it doesn’t feel stiff enough (should feel like basic fruitcake mix, grainy to look at, not runny)
Flatten down. Bake for 50mins – 1 hour – it’s done when it pulls away from the tin, and is light brown on top.
Let it cool IN the tin (otherwise it’ll fall apart), get it out, and then dust with icing sugar/cut into 12 portions
Try it, trust me, it’s stupidly good. Mm.
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