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Carrot cake

This is a seriously sophisticated cake that doesn’t rely on frosting for flavour. Rich, dark and full of flavour, it doesn’t last long in our house and is a favourite with Cake Angels customers.

serves: 8 to 10

preparation: 30 minutes

baking: 1 hour 10 minutes

cooling: 30 minutes

freeze: Yes

for the cake mixture

100g (3½oz) walnuts, plus 12 halves for decoration

2 large eggs (about 140g/5oz)

175g (6oz) soft dark brown sugar

Juice of ½ orange

Grated zest of 1 orange

150ml (5fl oz) sunflower oil

200g (7oz) wheat- and gluten-free plain flour

1 tsp xanthan gum

3 tsp ground mixed spice

1 tsp bicarbonate of soda

200g (7oz) coarsely grated carrots

115g (4oz) sultanas

for the orange syrup

Juice of ½ orange

1 tbsp lemon juice

75g (2¾oz) soft dark brown sugar

for the icing

175g (6oz) icing sugar

1½ to 2 tbsp orange juice

equipment

20cm (8 inch) deep round tin

* Preheat the oven to 170°C/150°C fan/Gas 3. Grease the cake tin and line the base with baking parchment.

* Toast all the walnuts by spreading them out on a baking sheet and placing in the oven for 7 to 8 minutes. Once toasted, keep 12 halves for decorating the cake and finely chop the rest.

* Using a large balloon whisk, beat the eggs, sugar, orange juice, orange zest and oil together in a large mixing bowl.

* Fold in the sifted flour, xanthan gum, mixed spice and bicarbonate of soda with a large metal spoon to create a smooth batter. Fold in the grated carrots, sultanas and chopped walnuts.

* Spoon the mixture into the prepared tin and level with the back of a dessert spoon, creating a dip in the middle to prevent the cake from peaking during baking.

* Bake for 1 hour 10 minutes or until a metal skewer inserted into the middle of the cake comes out clean. Don’t worry if the cake peaks and cracks a bit. It will settle quite a lot whilst cooling and will be covered by the icing.

* Whilst the cake is baking, heat the orange juice, lemon juice and soft dark brown sugar in a small heavy-based saucepan over a low heat. Don’t let the syrup boil, but heat it enough to dissolve the sugar.

* Remove the baked cake from the oven and run a sharp knife round the edge. Pierce the cake all over with a metal skewer and slowly pour the orange syrup all over it, ensuring it soaks into the holes and round the edges. It takes a while for the cake to absorb all the syrup.

* Leave the cake in the tin until it has cooled and all the syrup has been absorbed. Turn out, remove the baking parchment and leave to cool completely on a metal cooling rack.

* To make the icing, mix the sifted icing sugar with the orange juice until you have a nice thick spreading consistency. Pour over the cake, smoothing with a round-bladed knife or a palette knife and making sure to take the icing to the edge. Immediately decorate with the toasted walnut halves.

tip: This cake is so good it can be served without the icing, warmed and with a dollop of dairy-free cream or scoop of ice cream at a smart dinner party.