Recipe provided by Neff.
8-10 Servings
Ingredients:
For the cake:
220ml sunflower oil
100g natural yogurt
4 eggs
1 ½ tsp ground cardamom
250g plain flour
2 tsp baking powder
300g soft brown sugar
250g carrots, around 3, grated
50g walnuts, roughly chopped
For the icing:
300g cream cheese
200ml double cream
6 tbsp icing sugar
50g walnuts, roughly chopped
Allergens are marked in bold
Instructions:
1. Heat the oven to 160 C CircoTherm®. Grease and line 2 x 8 inch round cake tins.
Put the oil, yogurt and eggs in a bowl and whisk together. In another bowl, whisk the rest of the cake ingredients and mix together.
2. Now add the dry ingredients to the egg bowl and whisk it all together. Pour this mixture into the two prepared tins and bake for 25-30 minutes until a skewer inserted comes out clean. Let the cakes cool completely.
3. In a bowl, mix the cream cheese, double cream and icing sugar together and whisk until it forms soft peaks.
4. Place one cake on the serving plate and spread half the cream on top. Put the second cake on top and spread the rest of the cream. Sprinkle the nuts on top and serve!
