This is a really beautiful, simple cake. Heavy on the walnuts it uses them both ground and roughly chopped and has a lovely, wholesome go about it...
You will need-
1 cup wholemeal self-raising flour
1/2 cup walnuts, toasted and ground
1 tsp bicarbonate soda
1 tsp ground cinnamon
2/3 cup brown sugar
1/2 cup walnuts, toasted and roughly chopped
1 1/2 cup grated carrot
2 eggs, lightly beaten
1/2 cup sunflower oil
4 tbsp runny honey
Preheat oven to 180C and grease and line the base of a 20cm springform tin. Combine the flour, ground walnuts, bicarbonate soda, cinnamon and brown sugar in the bowl of an electric mixer and use a fork to stir it all together. Add the walnuts and carrots and use your fork to mix again. Whisk the egg, oil and honey together in a jug then add this to the bowl. Mix on medium speed for five minutes before pouring mixture into the prepared cake tin and baking for one hour or until the top is firm to touch and the cake is starting to pull away at the sides.
This amazing recipe is featured in Sophie's book- 'Local is Lovely'. The book is a seasonal collection of recipes and stories celebrating fresh local produce. For more information look HERE
Sophie Hansen lives on a farm west of Sydney with her farmer husband and 2 young children. She and her husband grow deer and sell venison at farmers markets across the state of NSW as well as in commercial specialty butchers/deli's. Sophie is an acclaimed food writer; her blog ‘Local is Lovely’ features a collection of beautifully illustrated recipes and resources for people who love farmers and local dining experiences. She has also created Local is Lovely the book which she describes as being 'a seasonal collection of recipes and stories celebrating fresh local produce'. Of course Sophie will be touching base with The Beetle Shack every month to share mouth watering recipes from snacks to three course meals.