Make a cake for the summer fête
by Sarah Alcock
It's the only place in the UK you can buy a slice of cake for 50p – summer fête season is upon us!
If you're fed up with fairy cakes and don't want to get into a 'best brownie' battle with the neighbouring stallholder, Annie Bell's Victoria passion cake – a cross between a carrot and a banana cake, with walnuts, spices and a cream cheese frosting could be a winner. It looks impressive and will sell well with the adult crowd, too.
Recipe taken from Annie Bell's Baking Bible (Kyle Books, £25).
What will you be making for the summer fête this year? Tell us in the comments box below.
Annie Bell's Victoria passion cake
- butter, for greasing
- 200ml groundnut or vegetable oil
- 250g golden caster sugar
- 3 medium eggs, separated
- 3 tbsp whole milk
- 100g grated raw carrot
- 2 mashed ripe bananas (375g unpeeled weight)
- 300g plain flour
- 1 tbsp baking powder
- ½ tsp ground ginger
- ½ tsp ground cinnamon, plus extra
- 50g finely chopped walnuts, plus extra
- FOR THE ICING:
- 175g unsalted butter, softened
- 150g icing sugar, sifted
- 450g low-fat cream cheese
- 1 tsp vanilla extract
- Preheat the oven to 190°C, fan 170°C, gas 5. Grease 2 x 5cm-deep 20cm loose-bottomed cake tins, line the bases with baking paper and grease this, too.
- In a large bowl, whisk together the oil and sugar with an electric hand whisk, then whisk in the egg yolks and milk. Fold in the carrot and banana.
- Sift the flour and baking powder into the mixture; stir together with the spices and walnuts.
- In a clean bowl, whisk the egg whites until stiff with an electric hand whisk. Fold into the cake mixture in two goes; divide between the tins.
- Bake for 30-35 minutes until the cakes shrink from the sides and a skewer inserted into the centre comes out clean. Loosen the cakes with a knife; cool in the tins.
- For the icing, mix the butter and icing sugar with an electric hand whisk. Add the cream cheese and vanilla extract; blend until smooth.
- Turn the cakes out on to a board and remove the baking paper. Spread a quarter of the icing over one cake, put the other on top; use the rest of the icing to cover the top and sides. Sprinkle with walnuts and ground cinnamon.
- Allow to set in the fridge for 1 hour.
use a palette knife to decorate the top of the cake – just swirl it backwards and forwards.