|175 gCarrots; preferably young, weight when peeled (6oz)|
|85 gWalnuts; or pecan nuts; (3oz)|
|175 gButter; (6oz)|
|175 gCaster sugar; (6oz)|
|175 gWholemeal self raising flour; flour sifted with 1 1/2 powder|
|1/2 tsMixed spice; (optional)|
|50 galmonds; Ground, (2oz)|
|300 gramsQuark; (German soft, slightly acid cheee)|
|50 gIcing sugar; sifted (2oz)|
|12 walnuts; Halved, or pecan|
Passion Cake Preparation
Prehaet the oven 10 180?C/350F/gas mark 4. Grease and flour (or line) a 20cm (8inch) cake tin. Finely grate the carrots, do not put them in water. Coarsley chop the nuts; this is important so the give real texture to the cake. Cream the butter and sugar until soft and light; whisk the eggs and gradually beat into the creamed mixture. Sift the flour, or flour and baking powder, with the spice and ground almonds. Fold into the creamed ingredients together with the nuts, milk and grated carrots. Spoon into the cake tin. Bake for 1 hour or until firm to the touch. Cool in the tin for 5 minutes then turn out on to a wire cooling tray. Blend the Quark with the icing sugar. Split the cold cake horizontally, fill with a generous layer of Quark. Top the cake with the remainder of the quark and swirl into a neat design. Add the nuts. Variations: Use white flour and omit the milk. Use cream cheese with a little lemon juice instead of Quark. Per serving: 248 Calories (kcal); 22g Total Fat; (78% calories from fat); 4g Protein; 10g Carbohydrate; 118mg Cholesterol; 209mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.
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