Sugar-dusted passion cake

Name: Sugar-dusted passion cake
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 12
Cuisine: Global
Ingredients: 250 milliliters sunflower oil, plus a little extra for greasing; 140 grams dark muscovado sugar; 250 grams wholemeal flour; 100 grams desiccated coconut; 2 teaspoons mixed spice; 2 teaspoons baking powder; 50 grams walnut, roughly chopped; 4 eggs, lightly beaten with a fork; 3 teaspoons vanilla extract; 250 grams carrot, peeled and grated; 432 grams tin crushed pineapple, drained, reserving 50ml juice (from Sainsburys, or see Know-how, below); 2 zest and juice limes; 200 grams caster sugar; 1 serving icing sugar and doilies, mascarpone and natural yogurt, to serve

Sugar-dusted passion cake could be just the dairy free and lacto ovo vegetarian recipe you've been looking for. This recipe serves 12. One serving contains 505 calories, 6g of protein, and 31g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. A mixture of desiccated coconut, muscovado sugar, carrot, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 1 hour and 20 minutes. If you like this recipe, you might also like recipes such as Sugar-dusted snowflake cake, Sugar-Dusted Blueberry Muffins, and Sugar-Free Cocoa Dusted Almonds.

Instructions

Heat oven to 160C/fan 140C/gas

Equipment you will use

Oven

Grease and line a deep, 20cm square tin with baking paper. Sift the muscovado until its lump-free. Tip into the largest bowl you have with the flour, coconut, mixed spice, baking powder and walnuts, then mix well. In a jug, whisk together the oil, eggs and 2 tsp of the vanilla extract, then pour over the dry ingredients.

Ingredients you will need

Vanilla Extract

Baking Powder

Mixed Spice

Muscovado Sugar

Coconut

Walnuts

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Baking Paper

Whisk

Bowl

Add the carrot, pineapple, reserved pineapple juice and lime zest to the bowl, then give everything a really good mix until combined.

Ingredients you will need

Pineapple Juice

Lime Zest

Pineapple

Carrot

Equipment you will use

Bowl

Scrape into the tin, then bake on a low to middle shelf for 1 hr, until a skewer inserted comes out with just moist crumbs clinging to it and no sticky mix. Once cool, the cake can be frozen for up to 3 months, then soak with the syrup once defrosted.

Ingredients you will need

Syrup

Equipment you will use

Oven

Skewers

Meanwhile, make a lime syrup by gently heating the caster sugar, lime juice and final tsp of vanilla in a small pan. Once dissolved, boil for a few mins until syrupy.

Ingredients you will need

Caster Sugar

Lime Juice

Vanilla

Syrup

Lime

Equipment you will use

Frying Pan

Leave the cake in its tin until cool enough to handle, then turn upside-down onto a wire rack. Using a skewer, poke holes all over the cake and drizzle over the syrup a little at a time, waiting for the last addition to soak into the cake before pouring over any more. Cool completely, then trim the edges. Will keep for a few days in an airtight tin.

Ingredients you will need

Syrup

Equipment you will use

Wire Rack

Skewers

To serve, return the cake to a serving plate, right side up, and place a doily, or a few doilies, over the top. Dust liberally with icing sugar, then very carefully lift off the paper without disturbing the sugar.

Ingredients you will need

Powdered Sugar

Sugar

Serve immediately, as the icing sugar will begin to melt after a while, with a dollop of something creamy on the side try mixing equal amounts of mascarpone and natural yogurt with a little more icing sugar.

Ingredients you will need

Plain Yogurt

Powdered Sugar

Mascarpone

Equipment

Ingredients

Servings:

250milliliters

sunflower oil, plus a little extra for greasing 140grams

dark muscovado sugar 250grams

wholemeal flour 100grams

desiccated coconut 2teaspoons

mixed spice 2teaspoons

baking powder 50grams

walnut, roughly chopped 4

eggs, lightly beaten with a fork 3teaspoons

vanilla extract 250grams

carrot, peeled and grated 432grams

tin crushed pineapple, drained, reserving 50ml juice (from Sainsbury's, or see Know-how, below)2

zest and juice limes 200grams

caster sugar 1serving

icing sugar and doilies, mascarpone and natural yogurt, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.