Tuesday, February 12, 2008

Orange & Fig Carrot Cake

16.5 oz carrot cake mix
1 egg
1/3 cup vegetable oil
7 oz dessert figs, finely chopped
2 tsp finely grated orange rind
3 tbs soft butter or margarine
3 tbs maple syrup
Orange zest, to decorate

Preheat oven to 350 F. Line a 8 inch square cake pan with non-stick paper.
Place the cake mix, egg, oil and 2/3 cup water in a large bowl. Mix with a wooden spoon until well combined.
Add the figs and orange rind. Fold through until well combined. Pour into the pan. Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Set aside for 10 minutes to cool. Turn out onto a wire rack to cool completely.
Place the contents of the icing sachet, butter and maple syrup in a small bowl. Beat with a wooden spoon until smooth. Spread over the top of the cake. Scatter with the orange zest to decorate.

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