Chicken & Egg Issue 14 - page 42

Chicken & Egg. Welfare and Food Together.
Preheat the oven to 180°C, gas mark 4.
Grease and base line a 20cm round cake tin.
Whisk the butter and sugar together until pale
and fluffy. Beat in the eggs, 1 at a time. Mix
together the flour and baking powder, and fold
into the cake mix with the carrot and walnuts.
Purée the mango flesh in a small food
processor. Fold half into the cake mixture then
spoon into the tin. Bake for 50 minutes or until
a skewer inserted in the centre comes out
clean. Cool for 10 minutes before removing
from the tin.
Whisk the rest of the mango purée with the
soft cheese and spread over the cake, then
decorate with lime zest.
Carrot, walnut and
mango cake
225g butter, softened
225g dark brown soft sugar
4 medium essential Waitrose Free
Range Eggs
200g self-raising wholemeal flour
1 tsp baking powder
2 carrots, grated
50g walnuts, chopped
1 ripe mango, peeled
100g low fat soft cheese
Zest of 1 lime
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