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Carrot and walnut cake

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1
In a large bowl, cream the butter and light brown sugar together. Gradually add the eggs to the mix while stirring. Add the zest and juice of the orange
  • 250g of butter
  • 250g of light brown sugar
  • 5 eggs
  • 1 orange
2
In a separate bowl, mix the almond meal, nibbed almonds, walnuts and ginger. Sift in the self raising flour, baking powder, cinnamon and grated nutmeg
3
Add the mix from step 2 into the bowl from step 1and mix to combine. Add the grated carrot and sea salt
4
Line the cake tin or loaf tin with baking paper. Pour in the cake mix and bake for 40 minutes at 170°C/gas mark 3
5
Remove the tin from the oven and allow to cool on a wire rack. Slice the cake up and serve
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Carrot and walnut cake

 
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