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Sultana and walnut cake recipe
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8 ratings
A dense and chewy cake made with wheat-free flour, earthy walnuts, sweet shredded carrot and juicy sultanas. This tasty treat is ideal served with a coffee or taken to a picnic party. See method
Ingredients
- 4 eggs
- 150g sugar
- 200g carrots, peeled and grated
- 1 lemon zest and juice
- 200g SR Dove wheat free flour
- 75g sultanas
- 200g walnuts, roughly chopped
- icing sugar
- 10 walnut halves
Each serving contains
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Energy
2510kj
600kcal
30%
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Fat
32g
45%
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Saturates
4g
18%
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Sugars
41g
45%
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Salt
0.2g
3%
of the reference intake
Carbohydrate 70.6g
Protein 13g
Fibre 3.9g
Method
A dense and chewy cake made with wheat-free flour, earthy walnuts, sweet shredded carrot and juicy sultanas. This tasty treat is ideal served with a coffee or taken to a picnic party.
- Line a 24 cm loose based cake tin with nonstick baking paper. Preheat the oven to 160°C/ 325°F/ gas mark 3. Beat the eggs and sugar until it forms a thick yellow mixture. Add the carrots, lemon zest and juice. Stir in the flour and mix well. Using a metal spoon, fold in the sultanas and walnuts. Transfer the mixture into the prepared cake tin. Bake for 50 minutes to 1 hour or until it is set and golden.
- To serve: Dust with icing sugar.
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