CARROT, ALMOND & ORANGE CAKE

BY LYNN HILL, FOUNDER OF
THE CLANDESTINE CAKE CLUB

Ingredients

Juice of one medium orange 

Zest of 2 medium oranges

80g sultanas

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

Method

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.