| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs, Dairy | 1 | Servings | ||
INGREDIENTS
| 125 | g | Wholemeal self-raising |
| flour 4oz | ||
| 125 | g | White self-raising flour |
| 4oz | ||
| 150 | g | Light muscovado sugar, 5oz |
| 1 | t | Ground mixed spice |
| 50 | g | Pecan nuts, roughly chopped |
| 2oz | ||
| 1/2 | t | Vanilla essence |
| Finely grated zest of 1 | ||
| orange | ||
| 1 | Little gem squash, peeled | |
| deseeded | ||
| and coarsely grated | ||
| 150 | Corn oil, 1/4 pint | |
| 2 | Size eggs, beaten | |
| 125 | g | Cream cheese, 4oz |
| 75 | g | Butter, softened 3oz |
| 250 | g | Icing sugar, sifted 8oz |
| 1 | Orange, juice of |
INSTRUCTIONS
Preheat the oven to 180 C, 350 F, Gas Mark 4. Grease and line a 20cm (8 inch) round cake tin. Place the flours in a large mixing bowl. Stir in the sugar, ground mixed spice and pecan nuts. Beat in the vanilla essence, orange zest, grated Little Gem flesh, corn oil and eggs and mix carefully until all ingredients are thoroughly combined. Transfer the mixture to the cake tin and level making a slight dip in the centre. Bake in the preheated oven on the middle shelf for 1 - 1 1/4 hours until risen and firm to the touch. Allow to cool slightly then turn out of the tin, remove the greaseproof paper and leave to cool on a wire rack. Meanwhile, make the cream cheese frosting. Beat the cream cheese in a mixing bowl until smooth and softened. Beat in the butter with the icing sugar and orange juice until smooth. Cover and keep cool or chill until required. When the cake is completely cool place onto a serving plate and spread over the frosting swirling into peaks to give an attractive finish. Converted by MC_Buster. NOTES : A moist and nutty textured citrus flavoured cake with a tangy frosting. Converted by MM_Buster v2.0l.
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