Recipe: Carrot and Cardamom Cake

INGREDIENTS

For the cake:

220ml sunflower oil

100g natural yogurt

4 eggs

1 ½ tsp ground cardamom

250g plain flour

2 tsp baking powder

300g soft brown sugar

250g carrots, around 3, grated

50g walnuts, roughly chopped

For the icing:

300g cream cheese

200ml double cream

6 tbsp icing sugar

50g walnuts, roughly chopped

Allergens are marked in bold

Heat the oven to 160 C CircoTherm®. Grease and line 2 x 8 inch round cake tins.
Put the oil, yogurt and eggs in a bowl and whisk together. In another bowl, whisk the rest of the cake ingredients and mix together.

Now add the dry ingredients to the egg bowl and whisk it all together. Pour this mixture into the two prepared tins and bake for 25-30 minutes until a skewer inserted comes out clean. Let the cakes cool completely.

In a bowl, mix the cream cheese, double cream and icing sugar together and whisk until it forms soft peaks.

Place one cake on the serving plate and spread half the cream on top. Put the second cake on top and spread the rest of the cream. Sprinkle the nuts on top and serve!