Carrot and poppy seed cake

By Denise Phillips, March 15, 2014
Follow The JC on Twitter
Photo: Marc Morris

Photo: Marc Morris

This cake is very fast to make and can be put together in one bowl. It is also a healthier option and the carrots and pineapple count towards your ‘5 a day’ so ideal for family Purim celebrations.
Serves: 8
Preparation Time: 15 minutes
Cooking Time: 1 hour

INGREDIENTS
225g plain flour
2 tbsp poppy seeds
175g caster sugar
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
200ml vegetable oil
2 eggs
175g grated carrot
200g tin crushed pineapple, drained
55g pistachio nuts, chopped
Icing sugar for the garnish

METHOD

Pre-heat the oven to 180° C.

Grease and line a 22 cm/9 inch loose bottom cake tin.

Mix all the dry ingredients together.

Add the eggs, oil and mix well.

Stir in the carrots, pineapple and nuts and pour the batter into the prepared tin.

Bake for approximately 1 hour or until set.

Cool in a wire rack.

Serve dusted with icing sugar.

www.jewishcookery.com

Last updated: 12:45pm, March 15 2014