- Making time 24 minutes
- Preparation time 40 minutes
- 150 ml sunflower oil
- Three eggs
- 175 light muscovado sugar
- 175 g self-rising flour
- One and half teaspoons baking powder
- Grated rind of half orange
- One teaspoon ground cinnamon
- 150 g carrots, coarsely grated
- 50 g walnuts, finely chopped
For the maple frosting
- 250 ml maple syrup
- Two egg whites
- 5 walnut halves
If there is anything that we need to change in the child, we should first examine it and see whether it is not something that could better be changed in ourselves.
– Carl Jung
- Put the oil, egg and sugar in a mixing bowl and whisk together until smooth.
- Add the flour, baking powder, orange rind and ground cinnamon and whisk again until smooth, stir in the grated carrots and chopped nuts.
- Divide the mixture between 2*20 cm sandwich tins, greased and base-lined with oiled greaseproof paper and level.
- Bake in a preheated oven, 1800C set the timer for 20 minutes until the tops spring back when pressed, cool for 5 minutes, then turn out on a wire rack and peel off the lining paper, allow to cool.
- Make the ma-le frosting, pour the maple syrup into a saucepan and heat to 1150C on a sugar thermometer.
- As the temperature begins to rise, whisk the egg whites and salt in a clean bowl until stiff, when the syrup is ready, whisk it into the egg whites in a thin trickle until the frosting is like a meringue mixture.
- Cut each cake in half then sandwich 4 layers together with frosting, transfer to a serving plate, then swirl the rest of the frosting over the top and sides of the cake, decorate the top with the walnut pieces.