I really wanted to cook a nectarine cake but couldn’t find the recipe that had inspired me, so I settled for Orange and carrot cake as I had plenty of both. I have not replaced my 22cm cake tin (I think it was last used as a drum) so had to use a bigger spring form tin, still a slightly more squat cake would fit well in lunch boxes I reasoned.
The result was OK the cake had good flavour but could have been a little lighter and crumbly, hmmm I had to scrape the bottom of the barrel for the baking powder so maybe it had lost some of its levening power.
Orange and carrot cake
- Melted butter, to grease
- 1 orange, unpeeled, coarsely chopped, deseeded
- 150g butter, melted
- 155g (3/4 cup) caster sugar
- 2 eggs
- 2 (about 320g) carrots, peeled, coarsely grated
- 225g (1 1/2 cups) plain flour
- 1 x 110g pkt almond meal
- 3 tsp baking powder
- Double cream, to serve
- Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.
- Place the orange in the bowl of a food processor and process until finely chopped. Add the butter, sugar and eggs and process until well combined. Add the carrot, flour, almond meal and baking powder and process to combine.
- Pour the mixture into the prepared pan. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside for 1 hour to cool. Cut into wedges and serve with cream.Recipe from Australian Good Taste – August 2007, Page 27 by Michelle Southan