This year’s Show recipe is Carrot, Fruit and Nut Cake. The Chocolate Beetroot Cake is always well supported so it has been left in again this year.
CARROT, FRUIT AND NUT CAKE
Makes 1 x 22cm Loaf
120ml good olive oil plus extra for the tin
150g golden caster sugar plus extra for dusting
2 medium eggs separated
2 tbsp orange juice
90g grated raw carrot
60g chopped walnuts
120g plain flour
1 heaped tsp baking powder
½ tsp ground ginger
½ tsp ground cinnamon
Have ready a 22cm – 23cm loaf tin about 1.3 litre capacity. Preheat the oven to 190C/170C fan/gas 5. Brush the tin with a little olive oil and line the base with baking paper.
Whisk the oil and sugar in a large bowl, then whisk in the egg yolks and orange juice. Fold in the carrot, walnuts and raisins. Sift the flour and baking powder together and stir this into the mixture, followed by the spices.
In another bowl whisk the egg whites until stiff, then fold them in two goes into the cake mixture. Transfer the mixture evenly to the tin, dust with a little sugar and bake for 45-50 minutes until a skewer inserted at the centre comes out clean. Run a knife around the edge of the loaf and leave to cool, then turn out and remove the base paper. The cake should keep well in an airtight container for several days.