Passion Cake Recipe

8
15 mins
105 mins

Ingredients

225 g (8 oz) butter or margarine
225 g (8 oz) light soft brown sugar
4 eggs, beaten
225 g self raising wheatmeal flour
5 ml (1 tsp) baking powder
350 g (12 oz) carrots, peeled and coarsely grated
finely grated rind and juice of 1 lemon
15 ml (1 tbsp) lemon juice
125 g (5 oz) walnut pieces, chopped
75 g (3 oz) full fat soft cheese
50 g (2oz) icing sugar

Preparation

Step 1

Grease and base-line a 20.5 cm (8 in) round cake in.

Cream the butter and sugar together until pale and fluffy. Add the eggs, a little at a time, beating well after each addition.

Fold in the flour with the baking powser. Stir in the carrots, lemon rind, 15 ml lemon juice and 100g (4 oz) walnuts. Spoon the mixture into the tin and level the surface.

Bake in the oven at 180C (350F) (Gas mark 4) for about 1 1/2 hours, until well risen and golden brown. Turn out and cool on a wire rack.

Make icing by beating together the cheese, icing sugar, and remining lemon juice and beat until soft and creamy. Spread over the top of the cake using a palette knife. Decorate with the reserved walnuts.