Sultana and walnut cake recipe

  • Serves 6
  • 15mins to prepare and 1hr to cook
  • 600 calories / serving
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Line a 24 cm loose based cake tin with nonstick baking paper. Preheat the oven to 160°C/ 325°F/ gas mark 3. Beat the eggs and sugar until it forms a thick yellow mixture. Add the carrots, lemon zest and juice. Stir in the flour and mix well. Using a metal spoon, fold in the sultanas and walnuts. Transfer the mixture into the prepared cake tin. Bake for 50 minutes to 1 hour or until it is set and golden. 

To serve: Dust with icing sugar.

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  • Ingredients

  • 4 eggs
  • 150g sugar
  • 200g carrots, peeled and grated
  • 1 lemon zest and juice
  • 200g SR Dove wheat free flour
  • 75g sultanas
  • 200g walnuts, roughly chopped
  • icing sugar
  • 10 walnut halves
  • Energy 2510kj 600kcal 30%
  • Fat 32g 45%
  • Saturates 4g 18%
  • Sugars 41g 45%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 70.6g Protein 13g Fibre 3.9g


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