Orange Carrot and Walnut Cake with Orange Buttercream

 

·         4 oz (100g) butter

 

·         6 oz (175g) caster sugar

 

·         1 tsp cinnamon

 

·         1 tsp orange rind finely grated

 

·         2 eggs lightly beaten

 

·         3 oz (75g) raw carrot finely grated

 

·         2 oz (50g) walnuts finely chopped

 

·         1 tbsp orange juice

 

·         8 oz (250g) self raising flour

 

·         Pinch of salt

 

 

1.    Cream the butter and sugar together in a bowl until pale and fluffy.

 

2.    Beat in the ground cinnamon and orange rind.

 

3.    Gradually add the eggs, beating well after each addition.

 

4.    Stir in the grated carrot, chopped nuts and orange juice.

 

5.    Sift the flour and salt together and fold into the creamed mixture.

 

6.    Turn into a greased 8 inch (20cm) cake tin lined with greasedproof paper and smooth the top.

 

7.    Bake in a warm oven Gas 3, 160°C for 45 to 55 mins or until the centre of the cake springs back when lightly pressed with a finger tip.

 

8.    Turn out on a wire rack to cool.

 

Topping

 

·         3 oz (75g) butter

 

·         6 oz (175g) icing sugar

 

·         ½ tsp orange rind finely grated

 

·         1-2 tbsp orange juice

 

 

1.     Cream butter until soft. Gradually beat in the icing sugar. Add the flavouring essence a little at a time giving a smooth pliable texture.

 

2.    Spread butter cream on top of cake.