Dairy Free Passion Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
240 g (8 1/2 oz) 1 3/4 cups of (WF) flour
500 g (17 oz) 2 1/2 cups caster (superfine) sugar
2 heaped teaspoons of Gluten free baking powder
2 heaped teaspoons of ground cinnamon
240 ml (8 fl oz) 1 cup of corn oil
3 large free-range eggs, beaten
2 teaspoons of pure Madagascan vanilla extract
455 g (1 lb) 3 1/4 cups of carrots (peeled weight), cooked and pureed
115 g (4 oz) 1 cup of chopped walnuts
85 g (3 oz) 1 cup of desiccated (shredded) coconut
170 g (6 oz) 3/4 cup of canned crushed pineapple, drained
85 g (3 oz) 1/2 cup of plump sultanas (golden raisins)
500 g (17 oz) 2 1/2 cups caster (superfine) sugar
2 heaped teaspoons of Gluten free baking powder
2 heaped teaspoons of ground cinnamon
240 ml (8 fl oz) 1 cup of corn oil
3 large free-range eggs, beaten
2 teaspoons of pure Madagascan vanilla extract
455 g (1 lb) 3 1/4 cups of carrots (peeled weight), cooked and pureed
115 g (4 oz) 1 cup of chopped walnuts
85 g (3 oz) 1 cup of desiccated (shredded) coconut
170 g (6 oz) 3/4 cup of canned crushed pineapple, drained
85 g (3 oz) 1/2 cup of plump sultanas (golden raisins)
soft icing and filling
250 g (9 oz) 1 cup plus 2 tablespoons of Dairy free margarine
400 g (14 oz) 3 cups of icing (confectioners') sugar
Grated zest and juice of 1 small orange
1 tablespoon of orange liqueur
1 tablespoon of orange flower water
4 tablespoons of toasted coconut pieces
2 x 23 cm (9 inch) non-stick cake tins, lined with baking parchment (wax paper)
400 g (14 oz) 3 cups of icing (confectioners') sugar
Grated zest and juice of 1 small orange
1 tablespoon of orange liqueur
1 tablespoon of orange flower water
4 tablespoons of toasted coconut pieces
2 x 23 cm (9 inch) non-stick cake tins, lined with baking parchment (wax paper)
method
1. Preheat the oven to 180°C (350°F) Gas mark 4
2. Sift the flour, sugar, baking powder and cinnamon into a bowl. Add the oil, eggs and vanilla extract and beat well.
3. Fold in the carrots, walnuts, coconut, pineapple and sultanas (golden raisins).
4. Divide the batter evenly between the two prepared tins.
5. Bake the cakes for about an hour or until the edges have come away from the sides of the tins and the cake is firm.
6. Leave the cakes to cool in the tins, then turn onto wire racks, remove the paper and let them get completely cold.
7. Make the icing by beating the margarine with the icing (confectioners') sugar until light and fluffy.
8. Beat in the orange zest, orange juice and liqueur until smooth. Carefully beat in the orange flower water.
9. The icing should be soft and light but you have to beat in all the ingredients a little at a time to avoid curdling the icing. if it begins to separate, quickly add more icing (confectioners') sugar and beat until smooth.
10. Place one cake on a serving plate and spread the one third of the filling over it, then cover the filling with the remaining cake.
11. Decorate the cake with the remaining two thirds of the filling, spreading it lightly all over the cake.
12. Sprinkle the toasted coconut all over the cake and keep it in a cool place until ready to serve.
2. Sift the flour, sugar, baking powder and cinnamon into a bowl. Add the oil, eggs and vanilla extract and beat well.
3. Fold in the carrots, walnuts, coconut, pineapple and sultanas (golden raisins).
4. Divide the batter evenly between the two prepared tins.
5. Bake the cakes for about an hour or until the edges have come away from the sides of the tins and the cake is firm.
6. Leave the cakes to cool in the tins, then turn onto wire racks, remove the paper and let them get completely cold.
7. Make the icing by beating the margarine with the icing (confectioners') sugar until light and fluffy.
8. Beat in the orange zest, orange juice and liqueur until smooth. Carefully beat in the orange flower water.
9. The icing should be soft and light but you have to beat in all the ingredients a little at a time to avoid curdling the icing. if it begins to separate, quickly add more icing (confectioners') sugar and beat until smooth.
10. Place one cake on a serving plate and spread the one third of the filling over it, then cover the filling with the remaining cake.
11. Decorate the cake with the remaining two thirds of the filling, spreading it lightly all over the cake.
12. Sprinkle the toasted coconut all over the cake and keep it in a cool place until ready to serve.
serving amount
serves 8 - 10
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