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Carrot and poppy seed cake

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Cook:

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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

    Method
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