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Ingredients
- 1/2 cup boiling water
- 2 tsp Neat Jane’s “The Maharajah” tea
- 1 1/2 cups self raising wholemeal flour
- 1 1/2 cups self raising white flour
- 1 tsp ground cinnamon
- 1/2 cup raisins
- 2/3 cup light brown sugar
- 3/4 cup sunflower oil
- 1 tbsp sunflower oil
- 4 large eggs
- 1 1/3 cup carrots finely grated about 3 carrots
- 1 cup ricotta cheese
- 1/4 cup icing sugar
- Finely grated zest and juice of ½ orange for the icing
- Finely grated zest of ½ orange
- 2/3 cup brazil nuts you can substitute cashew or macadamia nuts
Ingredients
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Instructions
- Use a 20cm round deep cake tin and line the base with baking paper
- Grease lightly
- Pre-heat oven to 180ºC
- Sift the flours and cinnamon into a large bowl
- Coarsely chop about two thirds of the brazil nuts, stir into the flour with the raisins
- Slice remaining nuts thinly lengthwise and place aside
- Place the boiling water and Neat Jane’s “The Maharajah” tea in a bowl and allow to in-fuse for 5 minute
- Strain the tea leaves and set aside
- In another bowl beat sugar and oil with a wooden spoon until well combined
- Beat in the eggs one at a time
- Stir in the grated carrots and orange zest and juice and the tea liquid
- Using a large metal spoon fold the carrot mixture into the flour mixture just until combined, do not over mix
- Spoon mixture into tin
- Bake for 50 minutes or until risen and firm to touch
- Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the baking paper, leave to cool
Icing
- beat ricotta, sugar and orange zest in a bowl with a wooden spoon
- Spread icing on top of cold cake. Top with the reserved sliced nuts placing them so that they stick up at different angles.
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