CARROT, ALMOND & ORANGE CAKE
BY LYNN HILL, FOUNDER OF
THE CLANDESTINE CAKE CLUB
Juice of one medium orange
Zest of 2 medium oranges
150g light brown sugar
3 medium eggs
70ml Mrs Middleton's Cold-Pressed Rapeseed Oil
½ teaspoon orange extract
½ teaspoon mixed spice
250g ground almonds
225g grated carrots
Icing Sugar - Optional
Preheat oven to 170C. Grease and line an 8 inch cake tin.
Add the zest, orange juice and sultanas into a pan, gently heat and simmer for a couple of minutes. Turn off the heat and leave to cool.
With an electric mixer, beat the eggs, oil and sugar together for a few minutes until well combined, continue beating and add the orange extract and mixed spice. Beat for a few more minutes.
Add the ground almonds, carrots, sultanas & orange mixture to the egg mixture and mix, not beat, until well combined.
Add the batter to the tin and bake in the oven for 50 - 55 mins. Testing the centre of the cake with a skewer until it comes out clean.
Leave to cool in the tin for a few moments before turning out to cool completely before slicing.
Dust with icing sugar.