Ingredients...
- 1 medium orange
- 140g raisins
- 125ml sunflower oil
- 2 eggs
- 115g plain wholemeal (or plain) flour
- 115g self-raising flour
- 1 tsp baking powder, plus a pinch
- 1 tsp bicarbonate of soda
- 2rounded tsp ground cinnamon
- 140g dark muscovado sugar
- 280g finely grated carrots (about 375-400g carrots before peeling)
How to...
1.Heat oven to 160C/fan 140C/gas 3. For the cake, finely grate the zest from the orange and squeeze 3 tbsp of juice. Pour the juice over the raisins in a bowl, stir in zest, then leave to soak while you make the cake. Lightly oil and line the base of a deep 20cm square cake tin. Mix the flours with 1 tsp baking powder, bicarbonate of soda and cinnamon.
2.Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining whole egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
3.Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the whisked egg white, then pour into the tin. Jiggle the tin to level the mixture. Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean. Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
well.. i made a few boohoos.
first, i COMPLETELY forgot about the plain flour. =(
then, i forgot to whisk the egg white till soft peak and dumped it all into the mixture. =((
the flu making me buggy with mistakes.
*bleah!!*
