Passion cake bars
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These cute carrot cakes are very easy to make - and always go down a treat at parties with kids and adults alike
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Prep time: 15 mins
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Cooking time: 35-40 mins
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Makes: 12
Ingredients
When buying eggs, look out for the Lion Quality symbol: this means they're British-laid and have been vaccinated against salmonella.
- 2 large Lion Quality eggs175g (6oz) light soft brown sugar
- 100ml (4fl oz) sunflower oil
- 225g (8oz) plain flour
- 10ml (2tsp) bicarbonate of soda
- 10ml (2tsp) ground mixed spice
- 5ml (1tsp) baking powder
- 225g (8oz) carrots, peeled and grated
- 100g (4oz) walnuts, chopped
- rind and juice 1 orange
To decorate:
- 1 x 250g tub quark or low fat cream cheese
- 30ml (2tbsp) icing sugar
- 15ml (1tbsp) clear honey
- 1 orange
- 25g (1oz) caster sugar
Method
- Preheat the oven to 170°C (325°F, gas mark 3). Lightly oil a 17x26x3.5cm (6¼ x 10¼ x 1½ in) rectangular cake tin then base-line with baking parchment.
- In a large bowl whisk the eggs, sugar and oil together with an electric whisk until pale thick and fluffy. Fold in the remaining ingredients and pour into the prepared tin. Bake for 35-40 minutes until risen and firm to the touch. Cool in the tin.
- Meanwhile, use a potato peeler to thinly pare the rind from the orange, then cut this into matchstick strips, toss in caster sugar and leave to dry on greaseproof paper. Make the icing, beat the cheese, icing sugar and honey together with 1tbsp of the orange juice then chill until required.
- When the cake is cold, remove from the tin and spread over the icing. Scatter the crystallised orange over the edges of the cake and cut into 12 bars. Keep chilled until required.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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