Passion cake with boiled butter cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 450 | grams | Carrots; grated (1lb) |
| 170 | grams | Plain flour; (6oz) |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Bicarbonate of Soda |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Ground cinnamon |
| 4 | Eggs | |
| 2 | teaspoons | Vanilla essence |
| 110 | grams | Dark brown sugar; (4oz) |
| 2 | tablespoons | Maple syrup |
| 300 | millilitres | Sunflower oil; (10fl oz) |
| 110 | grams | Chopped walnuts; (4oz) |
| 100 | grams | Butter; (4oz) |
| Passion fruit | ||
| 300 | grams | Sugar; (11oz) |
Directions
Preheat the oven to 180øC/350øF/gas mark 4. Line an 11 x 8 inch (28 x 20cm) tin with greaseproof paper.
Sift the flour, baking powder, bicarb, salt and cinnamon together. Beat together the eggs, vanilla, sugar, oil and maple syrup until thoroughly mixed. Add the sifted ingredients folding in 3 batches. Add the carrots and walnuts and stir well; add the passion fruit.
Pour into the tin and bake until the cake springs back when lightly touched, approx 45 minutes. Cool on a rack while you make the topping.
Converted by MC_Buster.
Per serving: 5957 Calories (kcal); 438g Total Fat; (64% calories from fat); 54g Protein; 495g Carbohydrate; 967mg Cholesterol; 4347mg Sodium Food Exchanges: 1 Grain(Starch); 6½ Lean Meat; 8 Vegetable; 0 Fruit; 84 Fat; 29 Other Carbohydrates
Converted by MM_Buster v2.0n.