Carrot, orange and walnut cake
Carrot, orange and walnut cake
This dense, delicious cake is dairy- and gluten-free, which makes it handy for any friends who can’t have or don’t like cakes that contain dairy or gluten. But most importantly, it’s super tasty and perfect for picnics and outings.
Ingrediënten
- ½ cup 125 ml rum
- ÂĽ cup 45 g sultanas
- ÂĽ cup 45 g dried apricots, roughly chopped
- 2 cups 200 g almond meal
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ cup 125 ml olive oil
- Âľ cup 165 g caster (superfine) sugar
- 2 eggs
- 1 tsp vanilla extract
- Grated zest of 1 orange
- 2 cups 310 g grated carrot
- ½ cup 60 g walnuts, toasted and roughly chopped
- Dried orange slices to garnish
CASHEW CREAM ICING
- 1½ cups 235 g raw cashews, soaked overnight in cold water
- ½ cup 130 g coconut yoghurt or coconut cream
- ÂĽ cup 60 ml maple syrup
- Juice of 1 orange
- A pinch of sea salt
Instructies
- Preheat the oven to 180°C (350°F).
- Grease and line a 24 cm (9½ inch) round cake tin with baking paper.
- Pour the rum into a small saucepan and bring to a simmer.
- Remove the pan from the heat and add the sultanas and apricots.
- Set aside to soak while you prepare the batter.
- Put the almond meal, baking powder, cinnamon and ginger in a bowl and whisk to combine.
- Whisk the olive oil, sugar, eggs, vanilla and orange zest in a large bowl until smooth and well combined.
- Fold in the almond meal mixture, grated carrot, walnuts and drained sultanas and apricots, mixing until combined.
- Transfer the batter to the tin and smooth the top.
- Bake the cake for 45 minutes or until the top is golden and a skewer inserted in the middle comes out clean.
- Cool the cake in the tin for about 10 minutes, then turn it out onto a wire rack to cool completely.
- For the icing, tip the drained cashews into a food processor.
- Add the remaining ingredients and blitz until the mixture is combined and has a thick and creamy consistency.
- Spread the icing over the cake and garnish with dried orange slices.
Notes / Tips / Wine Advice:
For an extra large cake to feed a crowd, double the ingredients and increase the cooking time by about 15 minutes or until the top of the cake feels firm to the touch and a skewer inserted in the middle comes out clean.
