Prep
1 HRBake
2 hoursServes
8Difficulty
Medium About
An adaptation of Ottolenghi's recipe is a light, moist, and sublime cake with rich, citrus icing and crunchy caramelised walnuts.
Preheat the oven to 170°C/Fan150°C, 325°F, Gas Mark 3.
Pour the oil into the bowl of an electric mixer, add the Tate & Lyle Light Soft Brown sugar and beat briefly until combined on a medium speed. Reduce the speed down to low, add the egg and the yolk, followed by the carrots, walnuts, coconut and orange zest.
Sift together the flour, baking powder, bicarbonate of soda and cinnamon, add to the mixing bowl and briefly mix in just enough to combine, scraping down the sides. Tip into a large bowl, then wash up the mixer bowl, ensuring it is completely dry and clean. Add the whites and salt and whisk until firm peaks form. Using a large metal spoon, carefully and lightly fold in 1 spoonful of the egg white into the cake mixture to loosen it, then add the rest.
Pour the mixture into the cake tin and bake on the middle shelf of the oven for 55-65 minutes until golden and risen and a fine skewer comes out clean when inserted into the middle. Cover the cake with the parchment paper after 40 minutes to stop it from overbrowning, no sooner or the paper will stick to the top. Leave the cake to cool completely in its tin then turn out onto a wire rack and peel off the paper. Cut in half.
Make the caramelised nuts by melting the butter in a medium-sized non-stick frying pan over a low heat. Add the sugar and stir with a wooden spoon for about 1 minute or until dissolved. Increase the heat to moderate, stop stirring, and cook for about 3 minutes, frequently shaking the pan, until the mixture makes a light coloured caramel. Add the walnuts, stir and tip on to the parchment paper. Separate the nuts and leave to cool and harden.
Next, make the icing by beating half the cream cheese, all the butter, sugar, orange zest, and orange and lemon juice together in a bowl until smooth. Add the rest of the cream cheese and beat again until light and fluffy. Sandwich the cakes together with a little of the icing, then cover the top and sides of the cake with the rest and decorate with the walnuts. Lift onto a plate and serve.
Ingredients – 14 items
1
For the cake
Tate & Lyle Light Brown Soft Sugar
Sunflower oil
Large eggs
Large egg yolk
Carrots
Peeled & coarsely grated to yield 125g
Walnuts
Roughly chopped
Desiccated coconut
Orange zest
Plain flour
Baking powder
Bicarbonate soda
Cinnamon powder
Salt
For the caramelised walnuts
Unsalted butter, softened
Tate & Lyle Light Brown Soft Sugar
Roughly chopped walnuts
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Make your own Tiramisu Coffee at home. ☕️🤎
A simple, indulgent coffee recipe inspired by the classic Italian dessert, with rich espresso, creamy mascarpone and a hint of hazelnut.
You’ll need:
- 1 double shot of espresso
- 1 tbsp mascarpone
- 120ml milk of your choice
- 1 tsp Tate & Lyle Hazelnut Flavouring Syrup
- Ice, optional
- Cocoa powder, to finish
Method:
- Brew a strong coffee or double shot of espresso.
- While your coffee brews, make the sweet cream by whisking together the mascarpone, milk and our Hazelnut Flavouring Syrup until smooth and creamy.
- Fill your glass with ice, if using, then pour in your espresso.
- Gently pour the sweet mascarpone cream over the coffee.
- Finish with a generous dusting of cocoa powder and a sponge finger!
A little taste of tiramisu, made for your coffee break. ✨
Ever thought pancakes could be tacos? 🌮🍓
Try this fun twist on dessert with soft, golden pancake-style taco shells made with Tate & Lyle Golden Caster Sugar, filled with fluffy whipped cream and juicy fresh strawberries.
Here’s how to make them:
Make the pancake shells: Prepare a thin pancake-style batter using Tate & Lyle Golden Caster Sugar, then cook until lightly golden.
Shape your tacos: While the pancakes are still warm, gently fold them into a taco shape and leave to cool.
Whip the cream: Whip your cream until light, fluffy and ready to pipe.
Fill: Add a generous layer of whipped cream to each pancake taco, then top with sliced fresh strawberries.
Finish: Give them a final dusting of Tate & Lyle`s Cane Icing Sugar for an extra sweet touch. ✨
Soft, creamy and fruity — a fun new way to enjoy dessert! 🍓
There`s nothing quite like homemade blackberry jam. ✨
Made with Tate & Lyle Fairtrade Cane Jam Sugar with Pectin, it`s the perfect way to capture the taste of the season.
Find the recipe via the link in our bio.
Time to upgrade your morning coffee? ☕✨
From smooth Vanilla to rich Caramel and warming Cinnamon, Tate & Lyle Flavouring Syrups make it easy to bring coffee-shop quality to your home brew.
Which flavour will brighten up your morning?
A classic dessert that never disappoints 🍓☁️
Make the perfect Easy Eton Mess with Tate & Lyle Pure Cane Caster Sugar for beautifully sweet meringue, fresh berries and fluffy cream.
Find the full recipe on our website – link in bio.
Treat yourself to something a little different 🍩✨
These Mini Ricotta Doughnuts are irresistibly soft, perfectly sweet and ideal for sharing with family and friends. Finished with a dusting of Tate & Lyle icing sugar, they`re guaranteed to disappear fast!
Ready to get baking? Find the full recipe on our website – link in bio.
Bank holiday plans? Make them minty fresh 🌿✨
Shake up a refreshing mocktail with Tate & Lyle Mint Flavouring Syrup – the perfect sip for a long weekend!
Our syrup range are available on Amazon and at sugarandsyrup.com
Looking for a fun summer activity? 🍪☀️
Get baking with homemade cookies – simple, delicious and perfect for making memories together.
What’s your favourite cookie flavour?
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