Ingredients
- 225ml sunflower oil
- 150g golden caster sugar
- 3 large free-range eggs
- 1tbsp ground cinnamon
- 1½tsp ground nutmeg
- 1½tsp bicarbonate of soda
- 275g plain flour
- 275g grated carrots
- zest 3 oranges
- 75g desiccated coconut
- 85g chopped walnuts
- 150g sultanas
- 1½tsp vanilla extract
For the syrup:
- 150g marmalade
- juice 2 oranges
- 100g light brown sugar
For the filling:
- 75g unsalted butter, softened
- 200g cream cheese
- 50g marmalade
- zest and juice 2 oranges
- 150g icing sugar, sifted
You will need:
- 2 x 20cm cake tins, greased and bottom lined with baking parchment
- orange zest or caramelised oranges, to decorate
Method
Heat the oven to 150C, 130C fan, gas 2. Place the oil, sugar and eggs in a large mixing bowl and beat with an electric whisk until smooth and light. Sift in the cinnamon, nutmeg, bicarbonate and flour, then fold to form a smooth mix. stir in the remaining cake ingredients. Divide between the tins and bake on the middle shelf for 30-35 minutes, until a skewer inserted in the middle comes out clean.
To make the syrup, place the marmalade, oranges and sugar in a pan. Heat gently, until the sugar has dissolved. Set aside and keep warm.
When the cakes are cooked, make several holes in the top of each with a skewer and pour over the syrup, in batches. Leave the cakes in the tins to cool.
To make the filling, beat the butter and cream cheese with an electric whisk
until pale and fluffy. Beat in 40g of the marmalade, and orange zest and juice, then gradually beat in the icing sugar, until smooth.
Place one cake, top down, on a cake stand, and spread the base with the remaining marmalade. Top with the filling and the second cake, top side up. Scatter with orange zest and serve.
