Passion cake with nutty cream cheese
3 Reviews
About the bake
If you like carrot cake, you will love this passion cake full of fruit and nuts. Any leftover cake should be kept somewhere cool or refrigerated.
Method
Step 1
Pre-heat the oven to 180ºC (fan 160°C, gas mark 4). Grease and base-line a 24cm springform (deep) circular cake tin.
Step 2
Mix the flour, muscovado sugar and cinnamon in a bowl then gently stir in the eggs and oil.
Step 3
Add the bananas, carrots, demerara sugar, walnuts and raisins folding in gently.
Step 4
Spoon the mixture into the cake tin, smoothing the surface. Bake for 45 – 50 minutes or until skewer inserted into the middle comes out clean.
Step 5
Place the tin on a wire rack for about 20 minutes then carefully remove the sides and place on a rack to cool.
Step 6
For the icing, place the butter, cream cheese, mascarpone, vanilla and icing sugar in a food mixer and beat until smooth (or do by hand, beating rapidly until thick and smooth).
Step 7
Cover the cake with the icing and then scatter over the nuts.
Ingredients
For the cake
- 250gAllinson's Self Raising Flour
- 200gBillington's Unrefined Light Muscovado Sugar
- 1 tspCinnamon
- 2Egg(s) (free range) (large, beaten)
- 200mlSunflower oil
- 2Banana(s) (small, mashed)
- 125gCarrot(s) (finely grated)
- 50gUnrefined demerara sugar
- 85gWalnuts (chopped)
- 85gRaisins
For the cream cheese icing
- 50gButter (unsalted) (softened)
- 100gCream cheese
- 250gMascarpone cheese
- 2 tspNielsen-Massey Vanilla Extract
- 200gUnrefined golden icing sugar (sifted)
- 2 tbspWalnuts (chopped)