- 100g (3½ oz) Flahavan’s Organic Porridge Oats
- 50g (1¾ oz) chopped walnuts/pecans
- 200g (7 oz) sugar
- 2 eggs
- 1 tsp baking powder
- 200g (7 oz) grated carrot
- 125g (4¼ oz) vegetable oil
- 125g (4¼ oz) self-raising flour
- pinch of salt
- 50g (1¾ oz) butter
- 75g (2½ oz) icing sugar
- 50g (1¾ oz) cream cheese
- orange zest
- 50g (1¾ oz) Flahavan’s Jumbo Organic Oats
- 25g (1 oz) honey
- 1 tbsp sunflower oil
- orange segments
- Preheat the oven to 180°C (350°F/Gas mark 4).
- Blitz the porridge oats in a food processor for approximately 1 minute until they are quite fine.
- Add all the other ingredients and blitz well.
- Pour the mixture into a 2lb loaf tin lined with parchment.
- Bake in the oven for 1- 1¼ hours – lowering the temperature if baking too quickly.
- Allow to cool.
- Beat the butter, icing sugar, cream cheese and orange zest together in a bowl and spread over the cooled cake.
- Put the jumbo oats into a bowl. Add the sunflower oil and honey and mix well.
- Spread on a baking tray lined with parchment.
- Bake at 150°C (300°F/Gas mark 2) for approximately 15 minutes until golden brown.
- Sprinkle over the iced carrot cake and decorate with orange segments.
This is one of my favourite cakes at this time of the year. It’s a much needed burst of sunshine. Deliciously light, and moist due to the natural Irish yogurt. You can make a gluten free version by simply using gluten free breadcrumbs. You can substitute the pistachios with hazelnuts, roast the hazelnuts before you add them to the cake, it enhances their flavour. It will last for one week, but not sure you will have any left for to test me on that!
Decorate with 50g roughly chopped pistachios and the zest of one lemon on top. Serve with a dollop of natural Irish yogurt
Pre-heat the oven to 190°C / Gas 5.
Grease a 20.5cm (8in) round and 5cm (2in) deep tin and then lightly dust with flour.
In a large bowl mix together the breadcrumbs, almonds, pistachios and baking powder.
In a separate bowl whisk the eggs with the caster sugar. Continue to whisk while pouring in the vegetable oil, followed by the natural Irish yogurt.
Next stir the liquid pour into the dry ingredients and mix well. Add the orange and lemon zest.
Pour the mixture into the prepared cake tin and into the pre-heated oven.
Bake for 45 minutes to 1 hour or until the cake is golden brown. To ensure cake is done, insert a skewer into the center – if it’s ready, the skewer should come out clean. Allow to cool for 5 minutes before turning out onto a plate.
Meanwhile, make the citrus syrup. Put all of the ingredients into a saucepan and bring gently to the boil, stirring until the sugar has dissolved completely. Simmer for 10 minutes or until thick.
While the cake is still warm, pierce it several times with a skewer, then spoon the hot syrup over the cake, allowing it to run into the holes. Leave to cool. Spoon any excess syrup back over the cake every now and then until it is all soaked up.
Sprinkle chopped pistachios on top, and the zest of one orange. Serve with natural Irish yogurt