Carrot & Seville Orange Marmalade Cake Slices
A classic favourite with the extra twist of adding Black Mountains Preserves Seville Orange Marmalade
Ingredients:
Butter for greasing
125g/4 oz self-raising flour
Pinch of salt
1 x tsp ground cinnamon
125g/4 oz soft brown sugar
2 Eggs – beaten
100ml/ 3.5 floz sunflower oil
125g / 4 oz grated carrots
25g/1 oz desiccated coconut
25g/1 oz walnuts, chopped
2 x tbsp of Black Mountains Seville Orange Marmalade
Frosting:
4 x tbsp softened butter
50g/1.75 0z full-fat cream cheese
225g/8oz icing sugar – sifted
1x tsp orange juice or 2 x tsp Black Mountains Seville Orange Marmalade
Decoration:
Zest of 1 x Orange
Chopped Walnuts
Pre-heat the oven to 180°C/350 °F/Gas Mark 4,
Grease a 20cm/8 inch square tin and line with greaseproof paper
Sift the flour, salt and ground cinnamon into a large bowl, add the brown sugar, eggs, oil and mix well.
Stir in the grated carrot, desiccated coconut, chopped walnuts and Seville Orange Marmalade
Pour the mixture into the prepared tin and bake in the the pre-heated oven 180°C/350 °F/Gas Mark 4, for 20-25 minutes or until just firm to the touch.
Leave to cool in the tin.
While cooling, make the frosting. In a bowl beat together the butter, full-fat cream cheese, icing sugar and orange juice/marmalade until the mixture is fluffy and creamy.
Once cool, turn the cake out of the tin and cut into 12 equal sized slices and spread with the frosting
Decorate with the orange zest and walnut pieces.
Keep in an air-tight sealed container
