Passion Cake

You will need

A little Trex, for greasing
150g Trex, at room temperature
150g Light muscovado sugar
3 Large eggs
½ tsp Vanilla extract
Finely grated zest of 1 orange
200g Plain flour
¼ tsp Salt
3/4 tsp Baking powder
3/4 tsp Bicarbonate of soda
½ tsp Ground cinnamon
225g Grated carrot
50g Ground almonds
75g Raisins

For the frosting

200g Cream cheese
100g Icing sugar
Finely grated orange zest
Pomegranate seeds (optional)


1 Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 20cm (8in) round cake tin with a little Trex, then line with baking paper.

2 Put the Trex, sugar, eggs, vanilla and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat together until smooth and creamy, about one to two minutes.

3 Add the grated carrot, almonds and raisins and fold them in with a large metal spoon. Transfer to the prepared tin and level the surface.

4 Bake on the middle shelf of the oven for one hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

5 To make the frosting, beat the cream cheese and sugar together. Spread over the top of the cake and sprinkle with orange zest and pomegranate seeds.

Recipe courtesy of Trex