Allinson's Self-Raising Wholemeal Flour

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Prepare your surface, awaken the possibilities and get ready to delight.
As you pull your bake out of the oven and the warming aroma travels through your home, you know this bake will be one to be proud of.

Have you tried
Allinson's Plain Wholemeal

Allinson's

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Or write to us at:
Allinson's Flour,
Western House,
Lynchwood,
Peterborough,
PE2 6FZ.

Carrot Cake
An amazing carrot cake which can also be baked as a tray bake. Simply bake in a lined 18 x 28cm (7 x 11") tray, spread icing over the top and cut into squares to serve!

Cake Ingredients
250ml Olive Oil
250g Coarsely Grated Carrots
3 Large Eggs
225g Billington's Light Muscovado Sugar
225g Allinson Wholemeal Self-Raising Flour

Topping Ingredients
250g Mascarpone Cheese
25g Billington's Unrefined Golden Icing Sugar
Chopped Walnuts for decorating

Method
1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 20cm (8") tin with baking parchment.
2. Whisk the oil and sugar together, then whisk in the eggs one at a time.
3. Gently fold in the flour followed by the carrots. Mix gently until combined then turn into the prepared tin.
4. Bake for 40 minutes until golden brown and a skewer inserted into the centre comes out clean.
5. Cool in the tin for 10 minutes, then turn out and cool on a wire rack.
6. Mix together the mascarpone cheese and golden icing sugar. Split your cake in half and sandwich together with half of the mascarpone mixture and spread the remainder on top.
Finish with chopped walnuts.

Tip Try adding the zest of an orange into the mixture for extra zing!

15 minutes preparation time, Serves 12

May Contain Soya

Wholemeal Wheat Flour, Raising Agents: Sodium Hydrogen Carbonate, Monocalcium Phosphate

Quality ingredients, Better baking every time, Suitable for vegetarians and vegans

Bag - Paper

Make this indulgent & inspiring Chocolate & Coconut Cake at BakingMad.com/bread

Suitable for Vegetarians

Allinson's Flour,
Western House,
Lynchwood,
Peterborough,
PE2 6FZ.

Store in a cool dry place.
Best Before End: See top of pack.

Full Product Name:
Wholemeal Self-Raising Flour.

Storage:
Store in a cool dry place.
Best Before End: See top of pack.

Additional Information:
FSC - FSC® Mix, Paper, FSC® C008015

Carrot Cake An amazing carrot cake which can also be baked as a tray bake. Simply bake in a lined 18 x 28cm (7 x 11") tray, spread icing over the top and cut into squares to serve! Cake Ingredients 250ml Olive Oil 250g Coarsely Grated Carrots 3 Large Eggs 225g Billington's Light Muscovado Sugar 225g Allinson Wholemeal Self-Raising Flour Topping Ingredients 250g Mascarpone Cheese 25g Billington's Unrefined Golden Icing Sugar Chopped Walnuts for decorating Method 1. Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease and line a 20cm (8") tin with baking parchment. 2. Whisk the oil and sugar together, then whisk in the eggs one at a time. 3. Gently fold in the flour followed by the carrots. Mix gently until combined then turn into the prepared tin. 4. Bake for 40 minutes until golden brown and a skewer inserted into the centre comes out clean. 5. Cool in the tin for 10 minutes, then turn out and cool on a wire rack. 6. Mix together the mascarpone cheese and golden icing sugar. Split your cake in half and sandwich together with half of the mascarpone mixture and spread the remainder on top. Finish with chopped walnuts. 15 minutes preparation time, serves 12 Tip Try adding the zest of an orange into the mixture for extra zing!

Bag - Paper - Widely Recycled