Passion Cakes

Passion Cakes

Passion Cakes Recipe

The time of year is fast approaching when you can dust off your broomstick and indulge in some scarily sweet Halloween treats.


Ingredients:

4 eggs , beaten
225ml (8floz) vegetable oil
8 tbsp granulated sweetener
225g (8oz) wholemeal self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
300g (10½oz) carrots, grated
1 lemon, finely grated zest and juice
75g (2 ¾oz) toasted hazelnuts, chopped
75g (2 ¾oz) reduced fat soft cheese
2 tbsp SPLENDA® Granulated
2 tsp lemon juice


Method:

Preheat the oven to Gas Mark 4/180°C/160°C fan. Line 2 patty tins with paper cases. Beat together the eggs, vegetable oil and granulated sweetener. Sift the flour, bicarbonate of soda and spice in to a large bowl, returning any bran left in the sieve to the bowl.

Add the beaten egg mixture, with the carrots, lemon zest and juice and hazelnuts and carefully mix until just combined.

Spoon into the prepared paper cases and bake for 25-30 minutes until a skewer inserted comes out clean.
Cool for 5 minutes before removing to a wire rack to cool completely and store in an airtight container for up to 3 days.

Beat the soft cheese until smooth. Add granulated sweetener and the lemon juice and mix well to combine. Spread a little of the topping onto each cake and serve

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