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Carrot, olive oil and almond cake
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90ml extra virgin olive oil
175g golden caster sugar
1 tsp vanilla extract
1 orange, zest
225g carrots, finely grated
190g ground almonds
50g plain flour
2 tsp baking powder
1 tbsp icing sugar, to dust
1. Preheat the oven to 180˚C, gas mark 4. Line the base and sides of a 23cm loose-bottomed or springform cake tin with baking parchment.
2. In a large mixing bowl, using electric beaters, whisk the oil, caster sugar and eggs together for 2 minutes. Whisk in the vanilla, orange zest and a pinch of salt, followed by the carrots. Fold in the ground almonds, flour and baking powder to make a batter. Pour into the prepared tin and bake in the centre of the oven for about 40 minutes, until golden, risen and springy to the touch. A skewer inserted into the centre should come out clean.
3. Allow to cool in the tin for 10 minutes then turn out and leave to cool on a wire rack. Dust the surface with icing sugar before serving.
This recipe first appeared in Waitrose & Partners Food, November 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in October 2018.