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£15.95Price per unit
£1.60/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190ºC, gas mark 5. Brush the inside and base of a 20cm springform cake tin with olive oil and line the base with baking parchment.
Put the olive oil, sugar, eggs, Marsala and citrus zests into a large jug and whisk. The sugar won’t dissolve completely. Put the flour, almonds, baking powder and salt into a large bowl and mix together.
Pour the wet ingredients into the dry, mixing with a wooden spoon, then add the carrots. When everything is well incorporated, scrape into the prepared tin. Bake for 35-40 minutes until risen and golden and a skewer inserted into the middle of the cake comes out clean.
Leave to cool in the tin for 30 minutes, then unclasp the side and transfer the cake to a serving plate. Gently dust all over with icing sugar, then serve.
Choose a buttery or fruity extra virgin oil, rather than a grassy one, for this cake.
Typical values per serving when made using specific products in recipe
Energy | 1,581kJ/ 378kcals |
---|---|
Fat | 20g |
Saturated Fat | 3g |
Carbohydrates | 42g |
Sugars | 28g |
Fibre | 2.3g |
Protein | 6g |
Salt | 1g |
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