110 g (4 oz) soft margarine
1/2 cup (100 g) 4 oz soft brown sugar
2 oranges, juice and rind
2 oz (50 g) carrot, grated
2 medium eggs, beaten
175 g (6 oz) potatoes, cooked and sieved
2 cups (225 g) self raising (self rising) flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/3 cup (50 g) sultanas (golden raisins)
1 1/4 cups (10 fl oz) 300 ml double cream (heavy cream)
1 tbsp icing sugar (confectioners sugar), sieved
1/2 cup (100 g) 4 oz soft brown sugar
2 oranges, juice and rind
2 oz (50 g) carrot, grated
2 medium eggs, beaten
175 g (6 oz) potatoes, cooked and sieved
2 cups (225 g) self raising (self rising) flour
2 tsp baking powder
1 tsp cinnamon
1 tsp ground ginger
1/3 cup (50 g) sultanas (golden raisins)
1 1/4 cups (10 fl oz) 300 ml double cream (heavy cream)
1 tbsp icing sugar (confectioners sugar), sieved
method
1. Cream together the margarine, sugar and the grated rind of the two oranges.
2. Stir in the grated carrot and gradually add the beaten eggs.
3. Fold in the sieved potatoes, flour, baking powder, cinnamon, ginger and sultanas.
4. Mix in 4 tbsp of the orange juice to give a soft consistency.
5. Divide the mixture between 2 greased and lined 20 cm (8 in) sandwich tins and bake for 30 minutes at Gas mark 3, 325°F (160°C).
6. When the cakes have cooled, sandwich together with the double cream, whipped with a little more of the orange rind.
7. Dust with the icing sugar.
2. Stir in the grated carrot and gradually add the beaten eggs.
3. Fold in the sieved potatoes, flour, baking powder, cinnamon, ginger and sultanas.
4. Mix in 4 tbsp of the orange juice to give a soft consistency.
5. Divide the mixture between 2 greased and lined 20 cm (8 in) sandwich tins and bake for 30 minutes at Gas mark 3, 325°F (160°C).
6. When the cakes have cooled, sandwich together with the double cream, whipped with a little more of the orange rind.
7. Dust with the icing sugar.
serving amount
serves 8
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