- Cook Time: 40 mins
- Serving: 16 Persons
Nutrition facts (per portion)
- Calories: 625
- Carbohydrate Content: 76g
- Fat Content: 32g
- Fiber Content: 2g
- Protein Content: 6g
- Saturated Fat Content: 9g
- Sodium Content: 0.7g
- Sugar Content: 59g
Allotment cake Recipe
Allotment cake is a Garden glut cake recipe for 16 people, takes only 20 mins; recipe has light brown soft sugar, egg and sunflower oil.
Ingredients
- Egg - 2 eggs, beaten
- Carrot - 200g carrots, grated
- Courgette - 250g courgettes, grated
- Butter - 50g butter, softened
- Cinnamon - 3/4 tsp cinnamon
- Sunflower Oil - 200ml sunflower oil
- Bicarbonate Of Soda - 3/4 tsp bicarbonate of soda
- Baking Powder - 3/4 tsp baking powder
- Golden Caster Sugar - 100g golden caster sugar
- Vanilla Extract - 1/4 tsp vanilla extract
- Cream Cheese - 250g cream cheese
- Mixed Spice - 3/4 tsp mixed spice
- Ground Ginger - 1/2 tsp ground ginger
- Spelt Flour - 200g spelt flour
- Icing Sugar - 600g icing sugar
- Light Brown Soft Sugar - 200g light brown soft sugar
Instructions
- Heat oven to 180C/160C fan/gas 4. Line 4 x 20cm cake tins with baking parchment (or use 2 and make the carrot sponges first, then the courgette layers).
- Start by making the carrot layers. Put the sugar, eggs and oil in a large mixing bowl. Using an electric whisk, beat until incorporated. Sieve the flour and all the dry ingredients into the same bowl, then gently fold in before adding the carrot, a pinch of salt and vanilla extract. Stir to combine.
- Divide the carrot cake mixture between 2 of the prepared cake tins and bake for 20-25 mins or until golden brown and firm to the touch. Leave the cakes to cool in the tins for a few mins, then turn out onto wire racks when cool enough to handle.
- Meanwhile, make the courgette layers. Put the sugar, eggs and oil in a large bowl and use a hand whisk to combine. Sieve in the dry ingredients and fold in, then add the courgettes and mix together.
- Pour the courgette cake mixture into the remaining 2 cake tins and bake for 20-25 mins or until golden brown. Leave to cool in the tins, then turn out onto wire racks to cool fully.
- To make the frosting, tip the butter into a large bowl and beat with an electric hand whisk until smooth. Add the cream cheese and beat again. Sieve in the icing sugar and beat until combined.
- Layer up the cakes alternately, spreading a little frosting between each layer as you go. Cover the whole cake with the rest of the frosting and serve. Will keep for 2 days in an airtight container.
