Carrot and pineapple cake
| Recipe By: | Claire Winstanley |
| Serves: | 10 |
| Cooking Time: | 1 hour |
| Prep Time: | 20 minutes |
Ingredients
- 3/4 cup sugar for the eggs
- 1 Free range egg, lightly beaten with a little milk
- 8 free range egg yolks
- 30 g Woolworths simply pineapple
- ClemenGold marmalade
- 50 g pecan nuts, broken
- 1/2 fresh lemon leaves
- 1 1/2 cups sifted icing sugar, for dusting
- 40 g butter
- 8-12 discs cream cheese
- 1 tbsp pecan nuts, chopped
- 1 Queen pineapple, finely diced
- 4 medium carrots, peeled and grated
- organic olive oil, for drizzling
- 1/4 cup sugar for the egg whites
- 6 large free- range egg whites
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp Bicarbonate of Soda
- 2 tsp baking powder
- 500 g Self raising flour
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C.
- Grease 2 round cake tins and line the base with baking paper.
- Toast the pecan nuts in a dry pan and set aside to cool.
- Sift all the dry ingredients and set aside. Whisk the egg whites until soft peaks form and then add the sugar and beat until a stiff meringue forms.
- In a separate bowl beat the egg and egg yolk with the sugar until light and pale.
- Fold the dry ingredients into the egg yolk mixture together with the carrots, pineapple and nuts. Gently fold in the meringue.
- Pour the cake batter into the greased tins and bake for 40-45minutes or until a cake tester comes out clean when inserted into the centre of the cake. Remove from the oven and allow the cake to cool for 10 minutes before unmolding onto a wire rack to cool completely.
To make the icing
- Beat the cream cheese and butter until smooth and pale.
- Add the icing sugar and continue to beat for 3 minutes.
- Add the lemon juice and then set aside in the fridge to firm up slightly.
- Decorate the cake with icing, drizzle with Clemengold marmalade and sprinkle over nuts and dried pineapple.
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