Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 125 gm Wholemeal self-raising flour, (4oz)
- 125 gm White self-raising flour, (4oz)
- 150 gm Light muscovado sugar, (5z)
- 1 tsp Grnd mixed spice
- 50 gm Pecan nuts, roughly minced (2oz)
- 1/2 tsp Vanilla essence Finely grated zest of 1 orange
- 1 x Little gem squash, peeled, deseeded and coarsely grated
- 150 ml Corn oil, ( 1/4 pint)
- 2 med Size Large eggs, beaten
- 125 gm Cream cheese, (4oz)
- 75 gm Butter, softened (3oz)
- 250 gm Icing sugar, sifted (8oz)
- 1 x Orange, juice of
Direcciones
- Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin.
- Place the flours in a large mixing bowl. Stir in the sugar, grnd mixed spice and pecan nuts.
- Beat in the vanilla essence, orange zest, grated Little Gem flesh, corn oil and Large eggs and mix carefully till all ingredients are thoroughly combined.
- Transfer the mix to the cake tin and level making a slight dip in the centre.
- Bake in the preheated oven on the middle shelf for 1 - 1 1/4 hrs till risen and hard to the touch. Allow to cold slightly then turn out of the tin, remove the greaseproof paper and leave to cold on a wire rack.
- Meanwhile, make the cream cheese frosting. Beat the cream cheese in a mixing bowl till smooth and softened. Beat in the butter with the icing sugar and orange juice till smooth. Cover and keep cold or possibly refrigeratetill required.
- When the cake is completely cold place onto a serving plate and spread over the frosting swirling into peaks to give an attractive finish.
- NOTES : A moist and nutty textured citrus flavoured cake with a tangy frosting.
