£9.99
20cm Sandwich Mould
This silicone, non-stick mould is fantastic for making fat-free sponge cakes and flans.
Carrot and pineapple cake
Nutritional Info
Calories per serving
479KCal
Ingredients
- 160g cooked carrots
- 400g soft brown sugar
- 1 tbsp vanilla extract
- 100g Flora Lighter than Light margarine
- 3 eggs
- 400g plain flour
- 3 tsps baking powder
- 2 tsps mixed spice
- 120g finely chopped canned pineapple
- 4-5 tbsps of icing sugar
- Icing sugar for dusting
Cooking Instructions
- Preheat the oven to 150C, 300F, Gas Mark 4.
- Process 160g cooked carrots with 400g soft brown sugar, 1 tbsp vanilla extract and 100g Flora Lighter than Light margarine.
- Scrape into a mixing bowl and add 3 beaten eggs, 400g plain flour, 3 tsps baking powder, 2 tsps mixed spice and 120g finely chopped canned pineapple.
- Pour into 2 x 24in-round silicon mould and bake in a preheated oven for 35-40 minutes until a skewer inserted comes out clean.
- Allow to cool, then sandwich with low-fat buttercream by mixing 1 tbsp of Flora Lighter than Light with a few drops of vanilla extract and 4-5 tbsps of icing sugar.
- Dust the top with icing sugar and serve.
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