Читать книгу Bake Text Only - Rachel Allen - Страница 99

250g (9oz) cream cheese (straight from the fridge)

50g (2oz) butter, softened

1 tsp vanilla extract

275g (10oz) icing sugar, sifted

Finely grated zest of 1 orange

13 x 23cm (5 x 9in) loaf tin

1 Preheat the oven to 150°C (300°F), Gas mark 2. Oil and linethe loaf tin with greaseproof paper.

2 Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3 Sift in the dry ingredients and bring the mixture togetherusing a wooden or large metal spoon.

4 Pour the mixture into the prepared loaf tin, smooth thesurface and bake in the oven for 1-1¼ hours or until a skewerinserted into the middle comes out clean.

5 Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

6 To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.