A FRISKY NAKED CAKE FOR VALENTINE’S DAY

PINEAPPLE, COCONUT AND VANILLA ADD DREAMY TROPICAL FLAVOURS TO THIS NAKED CARROT CAKE RECIPE...

It’s bound to be the highlight of any romantic celebration or a very pleasing ending to a passionate feast!

Serves: 12

Preparation: Easy

Preparation time: Takes 30 Minutes

Cooking time: 40-45 Minutes

Plus Chilling Time

Passion Cake

INGREDIENTS

• 300g Plain flour

• 1 tsp Baking powder

• 2 tsp Bicarbonate of soda

• ¼ tsp Salt

• 1 tbsp Ground cinnamon

• 1 tsp Ground mixed spice

• 100g Golden caster sugar

• 150g Light soft brown sugar

• 250ml Sunflower oil

• 3 medium free-range eggs

• 435ml Pineapple canned in juice, drained and 3 tbsp juice reserved, fruit finely chopped

Method

• 1 tsp Vanilla bean paste

• 4 Small carrots (about 300g), grated

• 50g Desiccated coconut

• 60g Walnuts, finely chopped FOR THE ICING

• 250g Unsalted butter, softened

• 200g Icing sugar

• 280g Full-fat cream cheese

• Juice 1 lemon

Unsprayed edible flowers, such as pansies, rose petals or dahlias, to decorate (optional). You can also use rosemary sprigs and/or shaved white chocolate...

STEP 1: Heat the oven to 180°C/160°C fan/gas 4. Sift the flour, baking powder, bicarbonate of soda, salt and spices into a large mixing bowl, then stir in the sugars. STEP 2: Combine the oil, eggs, 3 tbsp reserved pineapple juice and vanilla in a small bowl, then stir into the flour mixture. Add the carrots, desiccated coconut, walnuts and chopped pineapple, then mix thoroughly. STEP 3: Divide the batter equally between the prepared tins, then bake for 40-45 minutes until golden, risen and springy to the touch. Remove from the oven and leave in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely. STEP 4: To make the icing, mix together the butter and icing sugar in a bowl with an electric mixer until smooth. Add the cream cheese and lemon juice, then beat again until combined and smooth. (Alternatively, whizz everything in a food processor.)

STEP 5: Spread a third of the icing over one cooled sponge, then top with the second sponge. Spread the rest of the icing on top of the cake and all over the sides. Using the edge of a palette knife, scrape the icing around the edge of the cake until you see the sponge coming through. Leave a thick layer of icing on top of the cake. Put the cake in the fridge to firm up for at least 30 minutes or until ready to eat. Take out of the fridge 30 minutes before serving, decorate with edible flowers, if you like, then slice to serve.