Method
- Preheat the oven to 190C/375F/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the bottom with greaseproof paper, then dust the edges with gluten-free flour.
- Gently beat the eggs inside a large bowl, add some sugar and oil, then mix to mix. Sieve within the flour and spices, then fold through. Peel and grate the apple (core and all sorts of) and carrots, then stir in to the mixture combined with the orange zest and juice and sultanas. Roughly chop and add some walnuts, if using.
- Pour the mix in to the prepared cake tin, then put on the center shelf from the oven for 30 to 35 minutes, or until golden as well as an placed skewer arrives clean. Leave the wedding cake to awesome within the tin for approximately a few minutes, before turning it onto a wire cooling rack to awesome completely.
- Meanwhile, result in the icing. Beat the butter, icing sugar and the majority of the orange zest until pale and smooth, then stir within the cream cheese until just combined.
- Once cooled, decorate the wedding cake using the icing. Gently crush the walnuts inside a pestle and mortar and sprinkle on the top. Finish having a grating of orange zest, then serve.
Tip
Diet per serving
Diet per serving
Of the adult's reference intake
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