Passion Cake with Lemon Icing

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
8-10 8-10
Passion Cake with Lemon Icing
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

Cake
  • 250ml mild/light olive oil
  • 250g soft light brown sugar
  • 4 large eggs
  • Zest of 1 large orange
  • 2 teaspoons vanilla extract
  • 125g wholemeal flour
  • 125g plain flour, sifted
  • 2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons cinnamon
  • ½ teaspoon salt
  • 100g chopped nuts (optional) walnuts, hazelnuts or almonds
  • 150g sultanas
  • 250g finely grated carrot
Icing
  • 100g butter, softened
  • 200g full-fat cream cheese
  • 1 teaspoon finely grated lemon zest plus 1 tablespoon lemon juice
  • 200g icing sugar, sifted
Decoration
  • Chopped pistachios, dried fruit or edible flowers for decorating

  • Method

  • 1
    Pre-heat the oven to 170°C/150°C fan/Gas Mark 3.
  • 2
    To make the cake, combine the olive oil, sugar, eggs, orange zest and vanilla extract together in a large bowl.
  • 3
    Add the flours, baking powder, bicarbonate of soda, cinnamon, salt and mix.
  • 4
    Stir in the chopped nuts, sultanas and grated carrot.
  • 5
    Pour the mixture into the tin and bake in the centre of the oven for 50-55 minutes or until the centre is firm and a skewer comes out clean. Leave the cake in the tin for 10-15 minutes before removing the springform cuff and transferring the cake from the base onto a wire rack to cool. For easy transfer of moist or sticky cakes lay a piece of baking paper over the base of the tin and fix the springform cuff over it.
  • 6
    To make the icing
  • 7
    Blend the softened butter and cream cheese together in a bowl until smooth and creamy using a hand-held or stand electric mixer.
  • 8
    Beat in the fine lemon zest and juice. Once combined, add the icing sugar gradually and continue to beat until the icing is light and airy.
  • 9
    Split the cooled cake in half horizontally and spread 1/3 of the icing over the base, replace the top and cover the whole cake in the remaining icing. Use a palette knife to smooth over to ensure the heart shape is defined.
  • 10
    Decorate with chopped pistachios, dried fruit or edible flowers. Cook's Notes
  • 11
    If the icing is a little soft place it into the refrigerator to firm up for 10-15 minutes before use.
  • 12
    Store the cake in a cool place and best consumed within 48 hours.