Passion cake with nutty cream cheese - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
For the cake
- 250 g Self-raising white flour
- 200 g Unrefined light muscovado sugar
- 1 tsp Cinnamon
- 2 Egg(s) (free range) large, beaten
- 200 ml Sunflower oil
- 2 Banana(s) small, mashed
- 125 g Carrot(s) finely grated
- 50 g Unrefined demerara sugar
- 85 g Walnuts chopped
- 85 g Raisins
For the cream cheese icing
- 50 g Butter (unsalted) softened
- 100 g Cream cheese
- 250 g Mascarpone cheese
- 2 tsp Vanilla extract
- 200 g Unrefined golden icing sugar sifted
- 2 tbsp Walnuts chopped
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1
Pre-heat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line a 24cm springform (deep) circular cake tin.
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2
Mix the flour, muscovado sugar and cinnamon in a bowl then gently stir in the eggs and oil.
For this step you'll need:
- 250g Self-raising white flour
- 200g Unrefined light muscovado sugar
- 1tsp Cinnamon
- 2 Egg(s) (free range) large, beaten
- 200ml Sunflower oil
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3
Add the bananas, carrots, demerara sugar, walnuts and raisins folding in gently.
For this step you'll need:
- 2 Banana(s) small, mashed
- 125g Carrot(s) finely grated
- 50g Unrefined demerara sugar
- 85g Walnuts chopped
- 85g Raisins
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4
Spoon the mixture into the cake tin, smoothing the surface. Bake for 45 – 50 minutes or until skewer inserted into the middle comes out clean.
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5
Place the tin on a wire rack for about 20 minutes then carefully remove the sides and place on a rack to cool.
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6
For the icing, place the butter, cream cheese, mascarpone, vanilla and icing sugar in a food mixer and beat until smooth (or do by hand, beating rapidly until thick and smooth).
For this step you'll need:
- 50g Butter (unsalted) softened
- 100g Cream cheese
- 250g Mascarpone cheese
- 2tsp Vanilla extract
- 200g Unrefined golden icing sugar sifted
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7
Cover the cake with the icing and then scatter over the nuts.
For this step you'll need:
- 2 tbsp Walnuts chopped