Delicious UK – (10)October 2019

• 175gdarkbrownsoftsugar


• 2 largefree-rangeeggs


• 150mlsunfloweroil


• 200gwholemealself-raisingflour


• 3 levelteaspoonsmixedspice


• 1 levelteaspoon bicarbonate
  ofsoda


• 200gcarrots, peeled and coarsely
  grated


• Gratedzestof1 orange


• 110gsultanas


• 50gdesiccatedcoconut


• 50g toasted pecan nuts, chopped

FORTHECINNAMONICING

• 2 x 250gtubsmascarpone


• 1 heapedteaspoon ground
  cinnamon


• 2 tablespoons milk (or orange
  juice)


• 1 roundedtablespoon golden
  castersugar


• 50gchoppedtoasted pecan nuts
  (to finish)

FORTHESYRUPGL AZE

• 75gdarkbrownsoftsugar


• Juiceof1 smallorange


• 1 tablespoon lemon juice

Two20cmby4cm sponge tins,

baseslined

Pre-heattheoven to 170°C,

gas mark 3

Firstplacethesugar,eggsand

oilina bowlandwhiskthem

togetherwithanelectrichandwhisk

for2–3minutesuntilthesugar

hasdissolved.Nextsifttheflour,

spiceandbicarbonateofsodainto

a bowl– thelittlebitsofbranleft

inthesievecanbetippedinatthe

end.Nowfoldallthisingently.

Afterthat,addtherestofthecake

ingredients.Thendividethemixture

evenlybetweenthepreparedtins

andlevelthemoffwiththeback

ofa tablespoon.Bakethecakes

nearthecentreoftheovenfor

30 minutesuntiltheyarespringy

and firm in the centre.

Whilethecakesarecooking,make

theicingbysimplywhiskingthe

mascarpone,cinnamon,milk(or

orangejuice)andsugarina bowl

tillsmoothandfluffy.Thencover

the bowl and chill until needed.

Forthesyrupglaze,whisktogether

thesugarandfruitjuicesinanother

bowl.Assoonasthecakescome

outoftheoven,firststabthem

alloverwitha skewerandthen

spoonthesyrupevenlyoverthe

hot cakes. After that they need

tocoolintheirtinsinorderto

soak up all of the syrup.

Assoonastheyarecompletelycold

removethemfromthetins.Place

oneofthecakesona servingplate,

spreadonethirdoftheicingallover,

thenplacetheothercakeontopand

finallycoverthetopandsideswith

theremainingmixture.If youare

notgoingtoserveit straightaway,

coverandchilluntilneeded,butdon’t

forgettodecoratewith the nuts just

before serving.

© DELIA SMITH 2013. PHOTOGRAPH: DAN JONES. FOOD STYLING: LINDSEY GREENSTED BENECH. EXTRACTED FROM

DELIA’S CAKES

(HODDER & STOUGHTON £25)

A suitably delicious celebration bake: Delia’s ultimate carrot cake

“Well,it hastobesaidtherehavebeenmanyversionsovertheyears,butthisistheultimate.It’sgreatfora birthdayor

other celebration. At the football club we make it into little cakes, and half the mixture makes six large or 12 small cupcakes.”

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