We bake cake!
Delia’s recipe uses mascarpone, which she is not a fan of, so we chose to ‘improve’ the recipe and use Philadephia spread instead:
| Ingredients |
|---|
| For the sponge (these quantities make one large cake or two medium layers): |
| 175g sugar |
| 2 large eggs |
| 150ml sunflower oil |
| 200g self-raising flour |
| 200g carrots, peeled and grated |
| grated zest of 1 orange |
| 110g sultanas |
| 50g pecan nuts |
| For the icing (enough to cover the whole cake): |
| 1 tub of plain Philadelphia cream cheese |
| 1 teaspoon of ground cinnamon |
Method
- Preheat the oven to 170ºc/gas mark 3/160ºc fan assisted
- Whisk together the sugar, eggs and oil for 2-3 minutes until the sugar has dissolved
- Sift in the flour
- Add the remaining dry ingredients
- Place into lined baking tins and bake for about 30 minutes till springy and firm and then leave to cool
- For the icing whisk together the cinnamon and cream cheese
- Spread the icing on top of the cooled sponges and decorate with left over whole pecan nuts
- Serve to your hungry guests
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