Ingredients for Passion Cake
- 220g Unsalted Butter
- 100g Light Muscovado Sugar
- 200g Caster Sugar
- 4 large Eggs
- 200g Plain Flour
- 1 tsp Bicarbonate Of Soda
- 2 tsp Baking Powder
- 1 tsp Ground Cinnamon
- Allspice
- Ginger
- 200g Carrots
- 50g Walnuts
- 50ml Apple Juice
- 1 tsp Vanilla Extract
- 100g Apple
- 200g Cream Cheese
- 2 tbsp Orange Juice
- 250g Icing Sugar
- Orange, Zest Of
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
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How to Make Passion Cake
- Preheat oven to 160°C (320°F/Gas Mark 3). Grease and flour an 8-inch springform cake tin.
- In a large bowl, cream together 170g (1 1/2 sticks) softened unsalted butter, 200g granulated sugar, and 100g packed brown sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together 200g all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
- Gently fold the dry ingredients into the wet ingredients until just combined.
- In a medium bowl, combine 200g grated carrots, 100g peeled and diced apple, and 50g chopped walnuts.
- Stir in 50ml apple juice and 1 tsp vanilla extract. Fold the carrot mixture into the cake batter.
- Pour batter into the prepared cake tin and bake for 1 hour 35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a medium bowl, beat together 200g cream cheese (softened), 50g unsalted butter (softened), and 2 tbsp orange juice.
- Gradually add 250g powdered sugar, beating until smooth and creamy.
- Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- Once cool, frost the cake with the orange cream cheese frosting. Sprinkle with extra chopped walnuts and orange zest.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
229g
Fat
112g
Carbs
28g
