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Sultana and walnut cake recipe

8 ratings

A dense and chewy cake made with wheat-free flour, earthy walnuts, sweet shredded carrot and juicy sultanas. This tasty treat is ideal served with a coffee or taken to a picnic party. See method

Serves 6
15mins to prepare and 1hr to cook
600 calories / serving

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

Each serving contains

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

Method

A dense and chewy cake made with wheat-free flour, earthy walnuts, sweet shredded carrot and juicy sultanas. This tasty treat is ideal served with a coffee or taken to a picnic party.

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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