INGREDIENTS:
1 BREAKFAST CUP PLAIN FLOUR
3/4 BREAKFAST CUP SUGAR
1 TEASPOON BAKING POWDER
3/4 TEASPOON BICARBONATE OF SODA
1/2 TEASPOON CINNAMON
1/2 TEASPOON SALT
5/8 BREAKFAST CUP EXTRA VIRGIN OLIVE OIL *
2 EGGS
1 BREAKFAST CUP GRATED CARROT
4 TO 5 PINEAPPLE RINGS CRUSHED AND WELL DRAINED
1/4 CUP ROUGHLY CHOPPED WALNUTS
TOPPING:
100g BUTTER
100g CREAM CHEESE
200g ICING SUGAR
1/4 TEASPOON VANILLA ESSENCE
METHOD:
PUT ALL THE DRY INGREDIENTS INTO A BOWL AND MIX TOGETHER WELL. ADD THE EGGS AND THE EXTRA VIRGIN OLIVE OIL AND MIX WELL. VERY THICK CONSISTENCY. STIR IN THE CARROTS, PINEAPPLE,AND NUTS. BAKE IN A GREASED AND FLOURED 20CM DIAMETER CAKE TIN FOR APPROXIMATELY 1 HOUR. OVEN 160º
TOPPING:
MIX BUTTER, CHEESE AND VANILLA ESSENCE TOGETHER REALLY WELL. ADD ICING SUGAR.
WHEN THE CAKE IS COLD, COVER WITH THE TOPPING AND PAT ALL OVER WITH THE BACK OF A SPOON.
* we recommend ONE MIL FLORES extra virgin olive oil, imported by SANCHEZ & MILLER