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Passion Cake Bars

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Passion Cake Bars


  • 2 large eggs
  • 175g (6oz) light soft brown sugar
  • 100g (3½oz) sunflower oil
  • 225g (8oz) plain flour
  • 2 tsp bicarbonate of soda
  • 2 tsp ground mixed spice
  • 1 tsp baking powder
  • 225g (8oz) carrots, grated
  • 100g (3½oz) walnuts, chopped
  • 1 orange, zest and juice
  • 1 orange
  • 25g (1oz) caster sugar
  • 1 x 250g tub quark or cream cheese
  • 2 tsp icing sugar
  • 15ml (1 tsp) clear honey


  1. Pre-heat oven to 170°C., 325°F., Gas Mark 3. Lightly oil a rectangular cake tin measuring 17 x 26 x 3.5 cm (6½ x 10½ x 1 3/8 in). Line base with baking parchment.

    In a large bowl whisk together the eggs, sugar and oil with an electric whisk until pale, thick and fluffy. Fold in remaining ingredients and pour into prepared tin. Bake for 35-40 mins until risen and firm to the touch. Cool in the tin.

    Meanwhile, use a potato peeler to pare thinly the zest from the orange and cut into matchstick strips. Toss in caster sugar and leave to dry on greaseproof paper. To make the icing, beat the quark or cream cheese, icing sugar and honey together with 15ml (1tbs) of the orange juice and chill until required.

    When cake is cold, remove from the tin and spread with the icing. Decorate with crystallised orange zest and cut into bars. Chill untill required.

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