Easy 3 C’s cake
We are big fans of the Contini range of restaurants in Edinburgh (Canonball, The Scottish Cafe & Restaurant and Contini) so looked forward to making a recipe from Carina Contini’s Kitchen Garden Cookbook and we picked at sweet one at first but have already picked a savoury recipe for next time. It’s one of those books that you can dip in and out of every few weeks as each month has its own chapter, filled with recipes using what’s seasonal at that time of year. Having a glut of carrots from a lucky cheap shopping hunt, we decided to try Corina’s Carrot Clementine and Cardamom Cake. We had no sultanas or hazelnuts in the house as per her recipe, so have tweaked it a bit. Once we get some sultanas, we will certainly be trying it again.
Its an easy to make cake, the hardest bit is waiting for it to cook, as it takes longer than a normal cake.
125g light brown soft sugar
250ml sunflower oil
3 eggs, beaten
6 cardamom pods
Zest of 2 clementines
Flesh of two clementines, each segment cut in half.
300g self-raising flour
225g carrots, peeled and grated weight
50g almonds, ground
Preheat oven to 180°C/Gas 4.
Lightly grease a 20cm springform cake tin and line with baking parchment.
Beat the sugar, oil and eggs together in a large bowl.
Remove the black seeds from the cardamom pods. Add seeds and Clementine zest to mixture,
Sift in the flour.
Stir in the carrot and almonds.
Pour the mixture into the cake tin and bake in the oven for 1 to 1¼ hours, until cooked.
Test by inserting a skewer; if it comes out clean, it’s ready.
Leave to cool.
Top with buttercream icing and some zest.
- 125g light brown soft sugar
- 250ml sunflower oil
- 3 eggs, beaten
- 6 cardamom pods
- Zest of 2 clementines
- 300g self raising flour
- 225g carrots, peeled and grated weight
- 50g almonds, ground
- Preheat oven to 180°C/Gas 4.
- Lightly grease a 20cm spring form cake tin and line with baking parchment.
- Beat the sugar, oil and eggs together in a large bowl.
- Remove the black seeds from the cardamom pods. Add seeds and Clementine zest to mixture,
- Sift in the flour.
- Stir in the carrot and almonds.
- Pour the mixture into the cake tin and bake in the oven for 1 to 1¼ hours, until cooked.
- Test by inserting a skewer; if it comes out clean, it's ready.
- Leave to cool.
- Top with buttercream icing and some zest.
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