4 oz (100 g) margarine
1/2 cup (100 g) 4 oz light muscovado sugar
1.25 ml C tsp) ground cinnamon
1.25 ml (1/4 tsp) grated nutmeg
grated rind of 1 orange
2 eggs, beaten
3/8 cup (65 g) 2 1/2 oz plain wholemeal flour (whole grain)
5/8 cup (65 g) plain flour
7.5 ml (1 1/2 tsp) baking powder
1 tsp (5 ml) salt
3 oz (75 g) carrots, scrubbed and grated
25 g (1 oz) walnut halves, chopped
1/2 cup (100 g) 4 oz light muscovado sugar
1.25 ml C tsp) ground cinnamon
1.25 ml (1/4 tsp) grated nutmeg
grated rind of 1 orange
2 eggs, beaten
3/8 cup (65 g) 2 1/2 oz plain wholemeal flour (whole grain)
5/8 cup (65 g) plain flour
7.5 ml (1 1/2 tsp) baking powder
1 tsp (5 ml) salt
3 oz (75 g) carrots, scrubbed and grated
25 g (1 oz) walnut halves, chopped
for the filling and topping
1 lb (450 g) low-fat soft cheese
4 oz (100 g) walnut halves, chopped, plus extra to decorate
2 cup (225 g) 8 oz can unsweetened pineapple, drained and finely chopped
4 oz (100 g) walnut halves, chopped, plus extra to decorate
2 cup (225 g) 8 oz can unsweetened pineapple, drained and finely chopped
method
1. Lightly grease and flour two 18 cm (7 inch) sandwich tins.
2. Beat the margarine and sugar together until light and creamy.
3. Beat in the cinnamon, nutmeg and orange rind.
4. Add the eggs a little at a time, beating well after each addition and adding a little of the plain flour if the mixture starts to curdle.
5. Sift together the flours, baking powder and salt, adding the bran in the sieve.
6. Fold into the egg mixture.
7. Fold in the grated carrots, walnuts and 15 ml (1 tbsp) warm water.
8. Divide the mixture between the tins and bake at 190°C (375°F) mark 5 for 35 minutes or until the sides of the cakes come away from the tins slightly.
9. Turn out and cool on a rack.
10. Beat the cheese until creamy, then fold in the nuts.
11. Add the pineapple to one-quarter of the cheese and use to sandwich the cakes together.
12. Spread the remaining cheese over the top and sides. Decorate.
2. Beat the margarine and sugar together until light and creamy.
3. Beat in the cinnamon, nutmeg and orange rind.
4. Add the eggs a little at a time, beating well after each addition and adding a little of the plain flour if the mixture starts to curdle.
5. Sift together the flours, baking powder and salt, adding the bran in the sieve.
6. Fold into the egg mixture.
7. Fold in the grated carrots, walnuts and 15 ml (1 tbsp) warm water.
8. Divide the mixture between the tins and bake at 190°C (375°F) mark 5 for 35 minutes or until the sides of the cakes come away from the tins slightly.
9. Turn out and cool on a rack.
10. Beat the cheese until creamy, then fold in the nuts.
11. Add the pineapple to one-quarter of the cheese and use to sandwich the cakes together.
12. Spread the remaining cheese over the top and sides. Decorate.
serving amount
makes 8 slices
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