For the recipe Gluten Free Nutty Carrot Cakes
|115 g||Gluten Free Plain Flour (4 oz)|
|1||Dr. Oetker Baking Powder Sachet (1 tsp)|
|Dr. Oetker Vanilla Pods Grated|
|10 g||Ground Cinnamon (2 tsp)|
|150 g||Light Brown Sugar (5 oz)|
|50 g||Dried Cranberries (2 oz)|
|50 g||Sultanas (2 oz)|
|50 g||Dried Apricots (2 oz) chopped|
|115 g||Mixed Nuts (4 oz) or your favourite nuts, finely chopped|
|150 g||Sunflower Oil (¼ pt)|
|115 g||Carrots (4 oz) finely grated|
|2||Medium Eggs Beaten|
|Pecan Halves x 8|
|Walnut halves x 8|
|tsp||Edible Glitter Dust Sprinkling|
|75 g||Icing Sugar (3 oz)|
|2.5 ml||Dr. Oetker Madagascan Vanilla Extract (½ tsp)|
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease 8 mini loaf tins and arrange on a baking tray.
Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind the Vanilla into the batter to taste (roughly 5 or 6 turns). Stir in the sugar, dried fruit and chopped nuts. Make a well in the centre. Gradually mix in the eggs and oil to form a well blended, thick batter. Stir in the grated carrot.
Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 25 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
To decorate, arrange the pecan and walnut halves on a sheet of baking parchment. Dust over the nuts with edible glitter until they become golden.
Sift the icing sugar into a small bowl. Add the Vanilla Extract and 10-15ml (2-3 tsp) warm water to make a smooth, piping icing.
Spoon the icing into a small piping bag without a nozzle. Put a tray underneath the wire rack of cakes. Snip off the end of the piping bag and pipe the icing back and forth across the tops of the cakes to decorate with a zig-zag pattern. Top each with the gold pecans and walnuts and leave aside for a few minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!
1 portion = 132g
If preferred, once the cakes have cooled, leave them in an airtight container for 24 hours before you ice them –this will help to develop the flavour and create a richer texture.
|Per Serving||Per 100 g / ml|