Mr McGregor's Carrot and Cardamom Cake
With this cake on his Easter table, Peter Rabbit won't be interested in Mr McGregor's garden! Combining carrot, cardamom and orange, it is packed with fresh, citrussy flavours. The orange pairs beautifully with the spicy citrus of the cardamom, while the coarsely grated carrot and the plump sultanas lend the sponge a moist and rustic texture which has the strength to suspend the carrot and sultanas evenly through the crumb.
It's simple to make, but requires a bit longer in the oven than a simple sponge, due to the amount of liquid. If you can't wait until the cake is fully cooled to apply the topping, don't worry - it can be assembled while the sponge is still a little warm and, in fact, I think this makes it even more delicious because of the way the topping starts melting into the light sponge below. Serve it with morning coffee, for afternoon tea, or even as dessert. Perfect for an Easter visitor hopping by!
Ingredients
For the cake
1. Preheat the oven to 170°C fan (190°C non fan). In a large bowl, use an electric hand whisk to whisk together the sugar, oil, eggs and buttermilk.
With this cake on his Easter table, Peter Rabbit won't be interested in Mr McGregor's garden! Combining carrot, cardamom and orange, it is packed with fresh, citrussy flavours. The orange pairs beautifully with the spicy citrus of the cardamom, while the coarsely grated carrot and the plump sultanas lend the sponge a moist and rustic texture which has the strength to suspend the carrot and sultanas evenly through the crumb.
It's simple to make, but requires a bit longer in the oven than a simple sponge, due to the amount of liquid. If you can't wait until the cake is fully cooled to apply the topping, don't worry - it can be assembled while the sponge is still a little warm and, in fact, I think this makes it even more delicious because of the way the topping starts melting into the light sponge below. Serve it with morning coffee, for afternoon tea, or even as dessert. Perfect for an Easter visitor hopping by!
Ingredients
For the cake
- 180g golden caster sugar
- 180ml sunflower oil
- 2 eggs
- 100ml buttermilk
- 250g grated carrot (use the coarse part of the grater)
- 150g sultanas
- Zest of 2 oranges
- 1 tsp ground green cardamom (about 5 pods)
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 100g soft unsalted butter
- 240g full fat cream cheese
- 1 tsp vanilla extract
- 100g icing sugar, sifted
- Zest of 2 oranges, grated
- 8inch diameter (20cm) x 2inch high (5cm) tin (or similar), lined with a circle of baking parchment at the bottom and sides greased.
1. Preheat the oven to 170°C fan (190°C non fan). In a large bowl, use an electric hand whisk to whisk together the sugar, oil, eggs and buttermilk.
2. Using a wooden spoon, stir in the grated carrot, sultanas, orange zest and ground cardamom.
3. Stir in the flour and bicarbonate of soda, and then pour the mixture into the prepared tin. Bake for about 55 minutes until risen and golden brown (around 40 minutes, check on the cake and cover it with foil if it's over-browning). Transfer to a cooling rack.
4. While the cake is cooling, use an electric hand whisk to beat the butter, cream cheese and vanilla extract together. When light and fluffy, add the sifted icing sugar. Mix thoroughly. Spread on the top of the cake and then grate orange zest over the top.