This was the cake that I made this year for the MacMillan Coffee Morning. It was a success, even among the colleagues that don’t need to follow a gluten-free diet. It’s a very tasty cake, you can feel all the flavours in each slice.
I like to do it in a big tray and cut in squares but you also can do it in a traditional cake tin (with or without hole).
- 2 cups og gluten-free flour (I always use Doves Farm Self Raising Gluten-Free flours for my cakes)
- 1 1/2 cups of caster sugar
- 1 cup of pineapple (cut in small pieces)
- 1/2 cup of walnuts (roughly cut)
- 1 carrot grated
- 1/3 cup of olive oil
- 4 eggs
Beat the eggs with the sugar. Mix the olive oil, the carrot, the pineapple and the walnut. For last mix the flour. Place in a greased and floured tray/cake tin and bake in the oven at 170ºC until it gains a golden color.
Hope you all enjoy my recipe!