Sultana and walnut cake recipe
A dense and chewy cake made with wheat-free flour, earthy walnuts, sweet shredded carrot and juicy sultanas. This tasty treat is ideal served with a coffee or taken to a picnic party.
See method- Serves 6
- 15mins to prepare and 1hr to cook
- 600 calories / serving
Ingredients
- 4 eggs
- 150g sugar
- 200g carrots, peeled and grated
- 1 lemon zest and juice
- 200g SR Dove wheat free flour
- 75g sultanas
- 200g walnuts, roughly chopped
- icing sugar
- 10 walnut halves
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Shop ingredientsEach serving contains
- Energy
- 2510kJ 600.0kcal
- Fat
- 32g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 41g
of the Reference intake
Carbohydrate 70.6gProtein 13.0gFibre 3.9g
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- Line a 24 cm loose based cake tin with nonstick baking paper. Preheat the oven to 160°C/ 325°F/ gas mark 3. Beat the eggs and sugar until it forms a thick yellow mixture. Add the carrots, lemon zest and juice. Stir in the flour and mix well. Using a metal spoon, fold in the sultanas and walnuts. Transfer the mixture into the prepared cake tin. Bake for 50 minutes to 1 hour or until it is set and golden.
- To serve: Dust with icing sugar.
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