Читать книгу Bake Text Only - Rachel Allen - Страница 36

175g (6oz) wholemeal self-raising flour

½ tsp salt

3 tsp baking powder

1 tsp mixed spice

1 tsp ground ginger

50g (2oz) raisins (optional)

150ml (¼ pint) sunflower oil

150g (5oz) soft light brown sugar

3 eggs

1 tsp vanilla extract

225g (8oz) carrot, finely grated

50g (2oz) shelled pecans, chopped, plus 25g (1oz) for sprinkling

1 x quantity cream cheese icing

20 x 20cm (8 x 8in) square cake tin

1 Preheat the oven to 180°C (350°F), Gas mark 4. Butter the sides of the cake tin and line the base with greaseproof paper.

2 Sift the flour, salt, baking powder and spices into a large bowl. Add the raisins (if using) and mix well.

3 Whisk the oil, brown sugar, eggs, vanilla extract, grated carrot and chopped pecans in a separate bowl, then mix in the flour and spice mixture. Spoon into the prepared tin and bake in the oven for 25-30 minutes, or until springy to the touch and a skewer, when inserted in the centre, comes out clean.

4 Allow to cool, then remove from the tin and place on a serving plate.

5 Make the cream cheese icing, then, using a palette knife or back of a spoon, spread the icing onto the cooled cake. Sprinkle with additional chopped pecans and cut into squares to serve.