Learn how to make sun-dried tomato pesto in less than a minute with this great video.
Why buy your pesto from a shop when you can simply make your own, tasty red pesto? Just follow the instructions in this video and you’ll be delighted with the results.
Source: 1 Recette
300g plain flour
2 teaspoons cinnamon
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
200g soft brown sugar
4 eggs
250ml extra virgin olive oil
1 orange, zested
1 lemon, zested
200g carrots – finely grated
150g chopped walnuts
Cream Cheese Frosting
125g unsalted butter
50g icing sugar
250g cream cheese
*The frosting quantities above will make the frosting around 2cm in thickness. If you prefer less just half the quantity.
1. Preheat your oven to 150C/fan 130C/gas 2.
2. Line a 20cm, 8″ deep cake tin with greaseproof paper.
3. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.
4. Mix the eggs well with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Stir in the chopped walnuts.
5. Spoon the mixture into the tin and bake for around 1 hour 15 minutes or until a skewer comes out clean. Allow to cool.
6. For the frosting beat the butter and icing sugar together until nice and soft and then mix in the cream cheese. Chill the mixture until it’s reasonably thick. Spread a thick layer on top of the cake and decorate with additional walnuts should you wish.