Carrot and Walnut Cardamom Ring Cake

• 120mllight olive oil, plus extra for the tin
• 200gplain flour
• 2 tspbaking powder
• 1½ tspground cardamom
• fine salt
• 2large eggs
• 150glight brown sugar
• 220gcarrots, coarsely grated
• 80gwalnuts, roughly chopped
• 80gGreek yoghurt
• 90gicing sugar, sifted
• 5mllemon juice

Method

1. 1Heat the oven to 170°C fan. Brush a 20cm ring tin with a little olive oil, getting into every groove, then dust it lightly with flour from the measured amount.
2. 2Put the remaining flour, baking powder, cardamom and a good pinch of salt in a large bowl. Whisk thoroughly so the raising agents are evenly distributed.
3. 3In a second bowl, whisk the eggs, brown sugar and 120ml olive oil for 1 minute until smooth and slightly thickened. Stir in the grated carrot and chopped walnuts.
4. 4Tip the wet mixture into the dry ingredients. Fold just until no dry flour remains; stop there or the cake will lose its soft crumb.
5. 5Spoon the batter into the prepared tin and level the surface. Bake for 35 minutes until risen, deeply golden and a skewer pushed into the thickest part comes out clean.
6. 6Leave the cake in the tin for 15 minutes until the edges have pulled away slightly, then turn it on to a wire rack. Cool for 30 minutes until barely warm; glazing a hot cake makes the yoghurt split and slide straight off.
7. 7Whisk the Greek yoghurt, icing sugar and lemon juice until smooth and loose enough to fall in a ribbon. Spoon it over the cake, letting it run down the ridges, then leave for 10 minutes until the soft yoghurt drizzle has settled.

Per serving

kcal

353

protein

5.8g

fibre

1.9g

carbs

43.3g

fat

18.1g