Go Back

Recipe : Carrot, Cardamom and Clementine Cake

Print Recipe

Ingredients
  

  • 125 g light brown soft sugar
  • 250 ml sunflower oil
  • 3 eggs beaten
  • 6 cardamom pods
  • Zest of 2 clementines
  • 300 g self raising flour
  • 225 g carrots peeled and grated weight
  • 50 g almonds ground

Instructions
 

  • 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,
  • Mix.
  • 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.
  • Eat!